ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Rats selectively ate the meat particles in test diets containing ground beef unless special precautions were taken to break up the particles. When such precautions were taken, lyophilization did not lower the measured PER of ground beef. Fried ground beef had a slightly higher PER than raw ground beef. The PER of an egg diet did not seem to be affected by the moisture level of the diet, although the adjusted PER of hard boiled eggs was slightly lower than that of lyophilized eggs.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1976.tb01187.x
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