Determination of Available Lysine by Planar Chromatography: A Useful Tool for Protein Quality Evaluation in Fish Feed

By Vega Mario   Aranda Mario  

Journal of AOAC International, Vol. 92, Iss. 3, 2009-05 ,pp. : 699-702

AOAC International

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Absorption of Chemically Unmodified Lysine from Proteins in Foods That Have Sustained Damage During Processing or Storage

By Moughan Paul J.  

Journal of AOAC International, Vol. 88, Iss. 3, 2005-05 ,pp. : 949-954

AOAC International

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Nutritional and Safety Assessments of Foods and Feeds Nutritionally Improved Through Biotechnology: Lysine Maize as a Case Study

By Glenn Kevin C  

Journal of AOAC International, Vol. 90, Iss. 5, 2007-09 ,pp. : 1470-1479

AOAC International

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Detection of Soy Proteins in Processed Foods: Literature Overview and New Experimental Work

By Koppelman Stef J.   Lakemond Catriona M.M.   Vlooswijk Riek   Hefle Susan L.  

Journal of AOAC International, Vol. 87, Iss. 6, 2004-11 ,pp. : 1398-1407

AOAC International

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Accurate and Reproducible Methods for Analysis of Sterol Oxidation Products in Foods: An Overview

By Dutta Paresh  

Journal of AOAC International, Vol. 87, Iss. 2, 2004-03 ,pp. : 439-440

AOAC International

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