The nutritive value of yeast protein: comparison of the supplementary values of yeast protein and casein for maize protein in the nutrition of the pig

. 1942 Jun;36(5-6):460–477. doi: 10.1042/bj0360460

PMCID: PMC1265722 PMID: 16747548

Selected References

These references are in PubMed. This may not be the complete list of references from this article.

Birch T. W., Chick H., Martin C. J. Experiments with pigs on a pellagra-producing diet. Biochem J. 1937 Nov;31(11):2065–2079. doi: 10.1042/bj0312065. [DOI] [PMC free article] [PubMed] [Google Scholar]
Chick H., Macrae T. F., Martin A. J., Martin C. J. Curative action of nicotinic acid on pigs suffering from the effects of a diet consisting largely of maize. Biochem J. 1938 Jan;32(1):10–12.1. doi: 10.1042/bj0320010. [DOI] [PMC free article] [PubMed] [Google Scholar]
Kon S. K., Markuze Z. The biological values of the proteins of breads baked from rye and wheat flours alone or combined with yeast or soya bean flour. Biochem J. 1931;25(5):1476–1484. doi: 10.1042/bj0251476. [DOI] [PMC free article] [PubMed] [Google Scholar]
Plimmer R. H., Rosedale J. L., Raymond W. H., Lowndes J. Experiments on nutrition: The relative values of proteins. Biochem J. 1934;28(5):1863–1886. doi: 10.1042/bj0281863. [DOI] [PMC free article] [PubMed] [Google Scholar]