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
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Autre publication
Processing modifies in vitro egg protein digestibility, as well as protein efficiency ratio and b.. 2011, non paginé
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https://hal-agrocampus-ouest.archives-ouvertes.fr/hal-00729386
Contributeur : Céline Martel <>
Soumis le : vendredi 7 septembre 2012 - 15:37:51
Dernière modification le : mercredi 12 septembre 2018 - 14:46:02

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  • HAL Id : hal-00729386, version 1

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

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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. Processing modifies in vitro egg protein digestibility, as well as protein efficiency ratio and b.. 2011, non paginé. 〈hal-00729386〉

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