Development of a rapid induction assay for quantifying lysine in foods /

L-lysine is one of the ten essential amino acids and is usually used as an indicator of the potential biological value of food protein. Industrial food processing treatments may involve the use of heat, oxidizing agents, organic solvents, alkalis and acids and could substantially decrease the nutrit...

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Bibliographic Details

Main Author:	Zabala Diaz, Irene B.
Format:	Thesis Book
Language:	English
Published:	[Place of publication not identified] : [publisher not identified] ; 2002.
Subjects:	Major poultry science.
Online Access:	http://proxy.library.tamu.edu/login?url=http://proquest.umi.com/pqdweb?did=765106341&sid=1&Fmt=2&clientId=2945&RQT=309&VName=PQD