Abstract
ONE of the outstanding difficulties in assessing the nutritional quality of proteins is the time and expense involved in carrying out methods using animals1,2. Attempts have been made to develop convenient alternatives3–5, but so far these have been shown to yield results valid only for specific cases.
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SAUNDERS, J., McFADYEN, M. Assessment of Relative Nutritive Value of Protein using Streptococcus zymogenes. Nature 202, 594 (1964). https://doi.org/10.1038/202594a0
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DOI: https://doi.org/10.1038/202594a0
