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Bioavailability of lysine in heat-treated foods and feedstuffs
S. McArtney Rutherfurd
Animal Nutrition
WIAS
Research output
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Thesis
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internal PhD, WU
Overview
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Dive into the research topics of 'Bioavailability of lysine in heat-treated foods and feedstuffs'. Together they form a unique fingerprint.
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Food Science
Lysine
100%
Available Lysine
50%
Digestibility
35%
Dried Skim Milk
25%
Lysine Content
25%
Casein
17%
Lactose
17%
Processed Food
7%
Ready-to-eat
7%
Cereal-based
7%
Breakfast Cereal
3%
Amino Acid
3%
Storage Temperature
3%
Milk Protein
3%
Storage Time
3%
Healthy Food
3%