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Some nutritional and biochemical aspects of tyrosine toxicity and lysine availability

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Some nutritional and biochemical aspects of tyrosine toxicity and lysine availability

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Author: Boctor, Amal M., 1935-
Department: Massachusetts Institute of Technology. Dept. of Food Technology
Publisher: Massachusetts Institute of Technology
Date Issued: 1967
Description:
Thesis (Ph. D.)--Massachusetts Institute of Technology, Dept. of Nutrition and Food Technology, 1967.Vita.Includes bibliographical references (leaves 199-200).
URI: http://hdl.handle.net/1721.1/16525
Keywords: Food Technology

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