The Effect of Autoclaving on the Nutritive Value of Edestin 1
نویسندگان
چکیده
observation made it evident that further studies on the heat treatment of experimental rations were necessary. The work to be reported in this paper was started mainly to investigate the effect of autoclaving upon the nutritive properties of proteins. For this purpose the protein, edestin, was used in most of the work and the heat treatment was limited to autoclaving. Geiling ('17) obtained poor growth in mice when he used
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