Processing modifies in vitro egg protein digestibility, as well as protein efficiency ratio and body composition in rats

Claire Gaudichon 1 G. Fromentin 1 J. Piedcoq Daniel Tomé 1 D. Dupont Catherine Guérin-Dubiard 2 Valérie Lechevalier-Datin 2 Francoise Nau 2
1 PNCA - Physiologie de la Nutrition et du Comportement Alimentaire
2 STLO - Science et Technologie du Lait et de l'Oeuf
Abstract : Processing modifies in vitro egg protein digestibility, as well as protein efficiency ratio and body composition in rats
Document type :
Other publications
Complete list of metadatas
https://hal-agrocampus-ouest.archives-ouvertes.fr/hal-00729386
Contributor : Céline Martel <>
Submitted on : Friday, September 7, 2012 - 3:37:51 PM
Last modification on : Wednesday, September 12, 2018 - 2:46:02 PM

Identifiers

  • HAL Id : hal-00729386, version 1

Collections

AGROCAMPUS-OUEST | UNAM | AGROPARISTECH | INRA | AGROCAMPUS-OUEST-UMR-STLO

Citation

Claire Gaudichon, G. Fromentin, J. Piedcoq, Daniel Tomé, D. Dupont, et al.. Processing modifies in vitro egg protein digestibility, as well as protein efficiency ratio and body composition in rats. 2011, non paginé. ⟨hal-00729386⟩

Export

BibTeX TEI DC DCterms EndNote

Share

Metrics

Record views

153

CONTACT : Catherine Cliquet : publication@agrocampus-ouest.fr