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The Amino Acid Composition of Proteins and Foods; Analytical Methods and Results, by Block, Richard Joseph, 1906-1962. is a nonfiction available to read on EtoBox.

What is The Amino Acid Composition of Proteins and Foods; Analytical Methods and Results, about?

The diamino acids, arginine, histidine, lysine, hydroxylysine, and citrulline; The aromatic amino acids, tyosine, tryptophane, phenylalanine, diiodotyrosine, and thyroxine; The sulfur containing amino acids, cystine, cysteine, and methionine; The B-hydroxy amino acids, serine and threonine; The "Leucines", leucine, isoleucine, and valine; The dicarboxylic amino acids, aspartic acid and glutamic acid; Glycine and alanine; Proline and hydroxyproline; General methods for amino acids; Summary tables; The essential amino acid requirements of man

Who reads The Amino Acid Composition of Proteins and Foods; Analytical Methods and Results,?

Author

Block, Richard Joseph, 1906-1962.

Publisher

C. C. Thomas, 1945.

Published

1945

Language

EN

Category

nonfiction