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

Abstract : Processing modifies in vitro egg protein digestibility, as well as protein efficiency ratio and body composition in rats
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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 : Thursday, February 20, 2020 - 7:22:49 PM

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  • HAL Id : hal-00729386, version 1

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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⟩

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