Rechnerische Methode zur Optimierung von Kochrezepturen hinsichtlich des Eiweißgehaltes

Abstract

The authors propose a calculated protein utilization coefficient. This coefficient considers the difference between the utilization rates of the proteins being contained in the mixture and their amino-acid composition. The proposed formula allows calculations by computer. The data obtained show high correlations with the results received by biological tests with Tetrahymena cultures.