Part III.   BIBLIOGRAPHY
Troisième partie.   BIBLIOGRAPHIE
Tercera parte.   BIBLIOGRAFIA

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Data calculated for the Indicative World Plan, fao, Rome. — Données calculées pour le Plan indicatif mondial, fao, Rome. — Datos calculados para el Plan Indicativo Mundial, fao, Roma.

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Agren, G. 1967 Amino acid content of foods. (Personal communication)

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Arimoto, K. 1963 Amino acids content of cereals and products. (Personal communication)

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Baliga, B. R. & Rajagopalan, R. 1963 Vitamin B₁₂ and the nutritive value of heat treated soyabean. Indian J. med. Res., 51: 758–763.

Ballester, D. & Pak, N. 1967 Personal communication.

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Bandemer, S. L. 1967 Personal communication.

Bandemer, S. L. & Evans, R. J. 1963 The amino acid composition of some seeds. J. agric. Fd Chem., 11: 134–137.

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Baptist, N. G. 1954 Determination of essential amino-acids in some Ceylon vegetables. Br. J. Nutr., 8: 205–217.

Baptist, N. G. 1954 Essential amino-acids of some common tropical legumes and cereals. Br. J. Nutr., 8: 218–222.

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Bender, A. E. 1956 Relation between protein efficiency and net protein utilization. Br. J. Nutr., 10: 135–143.

Bender, A. E. & Doell, B. H. 1957 Biological evaluation of proteins: a new aspect. Br. J. Nutr., 11: 140–148.

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Bender, A. E., Miller, D. S. & Tunnah, E. J. 1953 Biological value of gelatin. Chemy Ind., July, p. 799.

Bender, A. E., Miller, D. S., Tunnah, E. J. & Black, W. A. P. 1953 Biological value of algal proteins. Chemy Ind., December, p. 1340–1341.

Bendicenti, A., Bogliolo, M., Montenero, P. & Spadoni, M. A. 1957 Contenuto in aminoacidi di alcune varietà di frumenti italiani a diversa percentuale in azoto. Quad. Nutr., 17: 149–158.

Berger, H. E. & Novelli, A. 1967 Personal communication.

Bigwood, E. J. 1954 Quel parti nouveau peut-on tirer de la chromatographie sur colonnes d'échangeurs d'ions selon la méthode de Moore et Stein dans l'étude de la composition en acides aminés des produits alimentaires des milieux biologiques ou de leurs constituants. Expl Med. Surg., 12: 23–56.

Bigwood, E. J. 1963 Composition en acides aminés d'une dizaine de produits naturels végétaux et animaux. Corrélations existant entre les taux de certains d'entre eux dans cette série de produits. Bull. Acad. r. Méd. Belg., 6^c série, 3: 245–281.

Bigwood, E. J., Crokaert, R. & Bilinski, E. 1953 Acides aminés du tissu musculaire (bœuf et veau). Bull. Acad. r. Méd. Belg., 6^c série, 18: 82–110.

Blum, A. E., Lichtenstein, H. & Murphy, E. W. 1966 Composition of raw and roasted lamb and mutton. II. Amino Acids. J. Fd Sci., 31: 1001– 1004.

Bock, H. D. & Wünsche, J. 1965 Der Einfluss der Trocknungsverfahren und der Lagerungszeit auf die biologische Wertigkeit und die Aminosäuren-Zusammensetzung des Magermilchproteins. Nahrung, 9: 131–135.

Boge, G. 1960 Amino-acid composition of herring (Clupea harengus) and herring meal. Destruction of amino acids during processing. J. Sci. Fd Agric., 11: 362–365.

Boyne, A. W., Carpenter, K. J. & Woodham, A. A. 1961 Progress report on an assessment of laboratory procedures suggested as indicators of protein quality in feedingstuffs. J. Sci. Fd Agric., 12: 832–848.

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Braekkan, O. R. & Boge, G. 1962 A comparative study of amino acids in the muscle of different species of fish. Fisk Dir. Skr. Teknol. Undersøk., 4 (3): 19.

Braham, J. E., Vela, R. M., Bressani, R. & Jarquín, R. 1965 Efecto de la cocción y de la suplementación con aminoácidos sobre el valor nutritivo de la proteína del gandul (Cajanus indicus). Archos venez. Nutr., 15: 19–32.

Braman, W. W. 1931 The relative values of the proteins of linseed meal and cottonseed meal in the nutrition of growing rats. J. Nutr., 4: 249–259.

Bressani, R. & Arroyave, R. 1963 Nutritive value of pumpkin seed. Essential amino acid content and protein value of pumpkin seed (Cucurbita farinosa). J. agric. Fd Chem., 11: 29–33.

Bressani, R., Elías, L. G. & Navarrete, D. A. 1961 Nutritive value of Central American beans. IV. The essential amino acid content of samples of black beans, red beans, rice beans, and cowpeas of Guatemala. J. Fd Sci., 26: 525–528.

Bressani, R., Elías, L. G., Santos, M., Navarrete, D. & Scrimshaw, N. S. 1960 El contenido de nitrógeno y de aminoácidos esenciales de diversas selecciones de maíz. Archos venez. Nutr., 10: 85–100.

Bressani, R., Elías, L. G., Scrimshaw, N. S. & Guzmán, M. A. 1962 Nutritive value of Central American corns. VI. Varietal and environmental influence on the nitrogen, essential amino acid, and fat content of ten varieties. Cereal Chem., 39: 59–67.

Bressani, R., Elías, L. G. & Valiente, A. T. 1963 Effect of cooking and amino acid supplementation on the nutritive value of black beans (Phaseolus vulgaris L.). Br. J. Nutr., 17: 69–78.

Bressani, R., Jarquín, R. & Elías, L. G. 1964 Free and total gossypol, epsilon-amino lysine, and biological evaluation of cottonseed meals and flours in Central America. J. agric. Fd Chem., 12: 278–282.

Bressani, R., Méndez, J. & Scrimshaw, N. S. 1960 Valor nutritivo de los fríjoles centroamericanos. III. Variaciones en el contenido de proteínas metionina, triptófano, tiamina, riboflavina y niacina de muestras de Phaseolus vulgaris cultivadas en Costa Rica, El Salvador y Honduras. Archos venez. Nutr., 10: 71–84.

Bressani, R. & Mertz, E. T. 1958 Studies on corn proteins. IV. Protein and amino acid content of different corn varieties. Cereal Chem., 35: 227–235.

Bressani, R. & Rios, B. J. 1962 The chemical and essential amino acid composition of twenty-five selections of grain sorghum. Cereal Chem., 39: 50–58.

Bressani, R. & Valiente, A. T. 1962 All-vegetable protein mixtures for human feeding. VII. Protein complementation between polished rice and cooked black beans. J. Fd Sci., 27: 401–406.

Bressani, R., Valiente, A. T. & Tejada, C. E. 1962 All-vegetable protein mixtures for human feeding. VI. The value of combinations of lime-treated corn and cooked black beans. J. Fd Sci., 27: 394–400.

Bressani, R., Elías, L. G. & Braham, J. E. 1968 Suplementación, con aminoácidos, del maíz y de la tortilla. Archos venez. Nutr., 18: 123–134.

Bujard, E. 1967 Personal communication.

Bujard, E. & Mauron, J. 1963 Problèmes nutritionnels que pose la lutte contre la malnutrition protéique dans les pays en voie de développement. IV. La teneur en acides aminés de la noix du para Bertholletia Excelsa (Humb. et Bonpl.). Une source intéressante de méthionine pour le Nord-Est du Brésil. Annls Nutr. Aliment., 17: 73–80.

Burkholder, P. R., Burkholder, L. M. & Centeno, P. 1966 Nutritive value of shrimp flour. Nature, Lond., 211: 860–861.

Busson, F. 1963 Taux d'amino-acides dans les principales céréales de l'Ouest africain. (Communication personnelle)

Busson, F. 1963 Taux d'amino-acides dans les principaux tubercules alimentaires de l'Ouest africain. (Communication personnelle)

Busson, F. 1962 Etudes biologiques et chimiques sur les végétaux alimentaires de l'Afrique tropicale occidentale dans leurs relations avec le milieu géographique et humain. Qualitas Pl. Mater. veg., 10: 109–132.

Busson, F. 1965 Plantes alimentaires de l'Ouest africain: étude botanique, biologique et chimique. Marseille, ouvrage publié avec l'aide du Ministère de la coopération, Ministère d'Etat chargé de la recherche scientifique et technique et du Ministère des Armées.

Busson, F., Carbiener, R. & Bergeret, B. 1959–60 Etude de la fraction protidique des graines de Vigna unguiculata Walp. Qualitas Pl. Mater veg., 6: 11–15.

Busson, F., Fauconneau, G., Pion, N. & Montreuil, J. 1966 Acides aminés. Annls Nutr. Aliment., 20: 199–219.

Busson, F., Garnier, P. & Deniel, P. 1957 Composition en acides aminés des calices d'Hibiscus Sabdariffa (Linn.). J. Agric. trop. Bot. appl., 4: 265–266.

Busson, F., Garnier, P. & Dubois, H. 1957 Contribution à l'étude chimique des cotylédons de Cola nitida (Chev.), Sterculiacées. J. Agric. trop. Bot. appl., 4: 657–660.

Busson, F., Périssé, J. & Jaeger, P. 1958 Die Bestimmung der Aminosäuren in den Samen von Parkia biglobosa durch Chromatographie an Harzsäulen. Hoppe-Seyler's Z. physiol. Chem., 310: 1–3.

Busson, F., Périssé, J., Rolland, M. & Meal, H. 1957 Sur la composition des protides des graines de Baobab. Méd. trop. 17: 437–440.

Cabbat, F. S. & Standal, B. R. 1964 Composition of essential and certain nonessential amino acids in selected Hawaii fish. J. Fd Sci., 30: 172–177.

Carbiener, R., Jaeger, P. & Busson, F. 1960 Etude de la fraction protidique de la graine de fonio (Digitaria exilis) (Kippist) Stapf: une protéine exceptionnellement riche en méthionine. Annls Nutr. Aliment., 14: 165–169.

Carter, F. L., Castillo, A. E., Frampton, V. L. & Kerr, T. 1966 Chemical composition studies of seeds of the genus Gossypium. Phytochemistry, 5: 1103–1112.

Carter, F. L., Cirino, V. O. & Allen, L. E. 1961 Effect of processing on the composition of sesame seed and meal. J. Am. Oil Chem. Soc., 38: 148–150.

Casoli, U. & Bellucci, G. 1964 Gli amminoacidi liberi e totali delle albicocche. Industria Conserve, 39: 36–38.

Causeret, J., Hugot, D. & Mocquot, G. 1959 Valeurs biologiques comparées des protéines du lait, du phocaséinate de calcium, du paracaséinate de calcium et de la caséine acide. C. r. hebd. Séanc. Acad. Agric. Fr., 45: 78–82.

Causeret, J., Hugot, D., Goulas, C., Lhuissier, M. & Biette, E. 1962 Influence of storage conditions on the nutritive value of sterilized milk. Proc. 16 int. Dairy Congr., Copenhagen, I A: 849–857.

Cerighelli, R., Busson, F., Toury, J. & Bergeret, B. 1960 Contribution à l'étude chimique de quelques légumineuses tropicales utilisées dans l'alimentation. Annls Nutr. Aliment., 14: 161–164.

Chakrabarti, C. H., Saxena, K. L. & Nath, M. C. 1961 Effects of rice polishings concentrate on the nutritive value of some Indian pulses. Annls Biochem. exp. Med., 21: 237–240.

Chalupa, W. & Fisher, H. 1963 Comparative protein evaluation studies by carcass retention and nitrogen balance methods. J. Nutr., 81: 139–146.

Chamberlain, N., Collins, T. H., Elton, G. A. H., Hollingsworth, D. F., Lisle, D. B. & Payne. P. R. 1966 Studies on the composition of food. 2. Comparison of the nutrient content of bread made conventionally and by the Chorleywood bread process. Br. J. Nutr., 20: 747–755.

Chandrasekhara, M. R., Korala, S., Indiramma, K., Bhatia, D. S., Swaminathan, M., Sreenivasan, A. & Subrahmanyan, V. 1962 Nutritive value of high protein biscuit-like product containing groundnut protein isolate and casein and fortified with calcium salts and vitamins. Fd Sci., 11: 27–31.

Chantegrel, P., Caillet, M. & Regli, P. 1963 Les Myrianthus (Moracées): contribution à l'étude chimique des graines de Myrianthus serratus Benth. Méd. trop., 23: 245–253.

Chantegrel, P., Ucciani, E., Lanza, M. & Busson, F. 1963 Contribution à l'étude chimique de la pulpe et de l'amande de Balanites aegyptiaca (L.) (Del Zygophyllacées). Annls Nutr. Aliment., 17: 127– 138.

Chapman, D. G., Castillo, R. & Campbell, J. A. 1959 Evaluation of protein in foods. I. A method for determination of protein efficiency ratios. Can. J. Biochem. Physiol., 37: 679–686.

Cheung, M. W., Pratt, E. L. & Fowler, D. I. 1953 Total amino acid composition in mature human milk: analysis by the ion exchange resin column chromatographic technique. Pediatrics, 12: 353– 357.

Chibnall, A. C., Rees, M. W. & Lugg, J. W. H. 1963 The amino-acid composition of leaf proteins. J. Sci. Fd Agric., 14: 234–239.

Chile. Universidad. Escuela de Química y Farmacia. 1962 Contenido de triptófano en diversas variedades de fríjoles chilenos. Santiago.

Chitre, R. G., Williams, J. N. & Elvehjem, C. A. 1950 Nutritive value of canned foods. XLII. A study of the protein value of young and mature peas (Pisum sativum). J. Nutr., 42: 207–219.

Chopra, A. K. & Sidhu, G. S. 1967 Nutritive value of groundnut (Arachis hypogaea). 1. Amino acid composition of different varieties of groundnut grown in the Punjab. Br. J. Nutr., 21: 519–525.

Chopra, A. K. & Sidhu, G. S. 1967 Nutritive value of groundnut (Arachis hypogaea). 2. Biological evaluation of different varieties of groundnut grown in the Punjab. Br. J. Nutr., 21: 583–586.

Clément, G., Giddey, C. & Menzi, R. 1967 Amino acid composition and nutritive value of the alga Spirulina maxima. J. Sci. Fd Agric., 18: 497–501.

Close, J., Adriaens, E. L., Moore, S. & Bigwood, E. J. 1953 Composition en acides aminés d'hydrolisats de far ne de manioc roui, variété amère. Bull. Soc. Chim. biol., 35: 985–992.

Close, J. & Naves, G. La composition en acides aminés du sorgo au Congo belge: introduction à l'étude des boissons fermentées préparées à partir de cette céréale. Annls Nutr. Aliment., 12: 41–50.

Colobraro, V. & Sanahuja, J. C. 1957 Determinación de aminoácidos en las proteínas de diversas legumbres comestibles de la Argentina, su contenido en aminoácidos azufrados y triptófano. An. Bromat., 9: 61–65.

Connel, J. J. & Howgate, P. F. 1959 The amino-acid composition of some British food fishes. J. Sci. Fd Agric., 10: 241–244.

Cook, B.B., Lau, E. W. & Bailey, B. M. 1963 The protein quality of waste-grown green algae. I. Quality of protein in mixtures of algae, nonfat powdered milk, and cereals. J. Nutr., 81: 23–29.

Cook, B. B., Morgan, A. F., Singer, B. & Parker, J. 1951 The effect of heat treatment on the nutritive value of milk proteins. III. Rat growth studies with casein and lactalbumin and their lactose derivates. J. Nutr., 44: 63–81.

Cook, B. B., Morgan, A., Weast, E. & Parker, J. 1951 The effect of heat treatment on the nutritive value of milk proteins. I. Evaporated and powdered milks. J. Nutr., 44: 51–61.

Corcos Benedetti, P., Mariani, A., Spadoni, M. A. & Tagliamonte, B. 1964 Ricerche sulla integrazione di diete a base di cereali e legumi. III. Effetti a breve scadenza su ratti alimentati con diete integrate con differenti livelli di D-L metionina. Quad. Nutr., 24: 151–162.

Cowan, J. W., Sakr, A. H., Shadarevian, S. B. & Sabry, Z. I. 1963 Composition of edible wild plants of Lebanon. J. Sci. Fd Agric., 14: 484–488.

Cowan, J. W., Sabry, Z. I., Rinnu, F. L. & Campbell, J. A. 1963 Evaluation of protein in Middle Eastern diets. I. Almond (Prunus amygdalus). J. Nutr., 81: 235–240.

Cravioto, R. O., Guzmán, J. G. & Cravioto, O. Y. 1955 La harina de pescado como suplemento proteínico. Ciencia, Méx., 15: 83–88.

Cresta, M., Mancini, F. & Mariani, A. 1959 Ricerche sul valore nutritivo del latte sterilizzato. I. Digeribilità apparente e bilancio dell'N in ratti, alimentati con diete: (a) di pane e latte sterilizzato; (b) di pane e latte pasteurizzato. Quad. Nutr., 19: 89–92.

Cresta, M., Mancini, F. & Mariani, A. 1959 Ricerche sul valore nutritivo del latte sterilizzato. II. Analisi elettroforetica delle proteine sieriche di ratti, alimentati con diete: (a) di pane e latte sterilizzato; (b) di pane e latte pasteurizzato; (c) di McCollum. Quad. Nutr., 19: 93–100.

Cromwell, G. L., Pickett, R. A. & Beeson, W. M. 1967 Nutritional value of opaque-2 corn for swine. J. Anim. Sci., 26: 1325–1331.

Dam, R., Lee, S., Fry, P. C. & Fox, H. 1965 Utilization of algae as a protein source for humans. J. Nutr., 86: 376–382.

Dammers, J., Slump, P., Blom, L., de Man, T. J., Brenninkmeyer, C. & van Kempen, G. J. M. 1967 Aminozuurgehalten van veevoeders. (Personal communication)

Daniel, V. A., Desai, B. L. M., Venkat Rao, S., Swaminathan, M. & Parpia, H. A. B. 1968 The nutritive value of humanized milk food based on buffalo milk and fortified with DL-methionine. J. Fd Sci., 33: 331–334.

Daniel, V. A., Leela, R., Doraiswamy, T. R., Rajalakshmi, D., Venkat Rao, S., Swaminathan, M. & Parpia, H. A. B. 1966 The effect of supplementing a poor kaffir corn (Sorghum vulgare) diet with L-lysine and DL-threonine on the digestibility coefficient, biological value and net utilisation of proteins and retention of nitrogen in children. J. Nutr. Diet., 3: 10–14.

Daniel, V. A., Leela, R., Hariharan, K., Venkat Rao, S., Rajalakshmi, D., Swaminathan, M. & Parpia, H. A. B. 1965 Mutual and amino acid supplementation of proteins. III. The nutritive value of blends of soybean, sesame and milk proteins fortified with limiting amino acids. J. Nutr. Diet., 2: 17–20.

Daniel, V. A., Leela, R., Rao, S. V., Hariharan, K., Indiramma, K., Swaminathan, M. & Parpia, H. A. B. 1964 Mutual and amino acid supplementation of proteins. II. Nutritive value of the proteins of blends of wheat, groundnut, soya bean, Bengal gram, sesame and skim milk powder fortified with limiting essential amino acids. J. Nutr. Diet., 1: 293–296.

Daniel, V. A., Desai, B. L. M., Venkatrao S., Swaminathan, M. & Parpia, H. A. B. 1968 The nutritive value of humanized milk food based on buffalo milk and fortified with DL-methionine. J. Fd Sci., 33: 331–334.

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Dawson, L. E. 1967 Personal communication.

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De Groot, A. P. 1963 Influence of dehydration of foods on the digestibility and the biological value of the protein. Fd Technol., 17 (3): 103–107.

De Groot, A. P., Slump, P. & Luyken, R 1960 Onderzoek van de voedingswaarde van bataten, bataten-bladen en canaveheaven. Voorloopige resultaten. (Personal communication)

De Muelenaere, H. J. H. 1963 Personal communication.

De Muelenaere, H. J. H. 1964 Studies on the digestion of soybeans. J. Nutr., 82: 197–205.

De Muelenaere, H. J. H. 1967 Personal communication.

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Deshmukh, A. D. & Sohonie, K. 1965 Proteins of green gram. Part. II. Amino acid composition. J. Nutr. Diet., 2: 183–186.

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Devadas, R. P., Leela, R. & Chandrasekaran, K. N. 1964 Effect of cooking on the digestibility and nutritive value of the proteins of black gram (Phaseolus mungo) and green gram (Phaseolus radiatus). J. Nutr. Diet., 1: 84–86.

De Vuyst, A. 1963 Teneur en acides aminés des aliments du bétail. (Communication personnelle)

De Vuyst, A., Vanbelle, M., Vervack, W., Arnould, R. & Moreels, A. 1967 Tabellen met de samenstelling der bedrijfsvoedermiddelen van de Kempen [Composition tables of feeding stuffs in Kempen.] Leuven, Comité voor de studie van de ziekten en de voeding van het vee.

De Vuyst, A. & Vervack, W. 1959–60 Etude de la composition en acides aminés de fourrages produits en Belgique. Qualitas Pl. Mater. veg., 6: 243–260.

De Vuyst, A., Vervack, W., Vanbelle, M., Arnould, R. & Moreels, A. 1964 Les acides aminés des farines animales. Agricultura, Louvain, 12: 141–151.

De Vuyst, A., Vervack, W., Vanbelle, M., Arnould, R. & Moreels. A. 1964 Les acides aminés des principales farines de poissons. Agricultura, Louvain, 12: 153–162.

De Vuyst, A., Vervack, W., Vanbelle, M., Arnould, R. & Moreels, A. 1967 Tables de composition des aliments en acides aminés. (Communication personnelle)

Deyoe, C. W. & Shellenberge, J. A. 1965 Amino acids and protein in sorghum grain. J. agric. Fd Chem., 13: 446–450.

Doesburg, J. J. & Meijer, A. 1964 [Analysis of Dutch canned foods. II. Vegetable and fruit products.] Voeding, 25: 258–301. (In Dutch)

Dreyer, J. J. 1962 A study of the quality of South African milk powders with special reference to nutritive value. Proc. Nutr. Soc. Southern Africa, 3: 102.

Dreyer, J. J. 1963 Personal communication.

Dreyer, J. J., du Bruyn, D. B., Brandt, J., Lombard, J. H. & Schweigart, F. 1964 A preliminary note on the nutrient composition and protein value of green maize. S. Afr. med. J., 38: 648.

Dreyer, J. J. & du Bruyn, D. B. 1965 Supplementation of soya protein with L-methionine hydroxy analogue and certain natural sources of methionine. S. Afr. med. J., 39: 231.

Dreyer, J. J., du Bruyn, D. B. & Concannon, T. R. J. 1964 Protein value and antitryptic activity of certain pulses grown in South Africa, with special reference to the effect of heat treatment. S. Afr. med. J., 38: 654–658.

Duncan, C. W., Watson, C. I., Dunn, K. M. & Ely, R. E. 1952 Nutritive values of crops and cows' milk as affected by soil fertility. II. The essential amino acids in colostrum and milk proteins. J. Dairy Sci., 35: 128–139.

Dunn, M. S. 1947 Amino acids in food and analytical methods for their determination. Fd Technol., 1: 269–286.

Dunn, M. S., Camien, M. N., Eiduson, S. & Malin, R. B. 1949 The nutritive value of canned foods. I. Amino acid content of fish and meat products. J. Nutr., 39: 177–185.

Dustin, J. P., Schram, E., Moore, S. & Bigwood, E. J. 1953 Dosage chromatographique des acides aminés d'une graine de céréale (orge), d'un foin, et d'un tourteau de lin. Bull. Soc. Chim. biol., 35: 1137– 1147.

Dutra de Oliveira, J. E., de Souza, N., de Rezende, T. A., Valente, L. R., Boyd, V. F. & Daggy, E. E. 1967 Development of a food mixture for infants and young children in Brazil. J. Fd Sci., 32: 131–135.

Dutra de Oliveira, J. E. & Oliveira, M. M. 1960 Aminoácidos essenciais na farina de soja, no girassol e no lévedo. Dosagens microbiológicas. Revta Assoc. méd. bras., 6: 107–112.

Edwards, C. H. & Allen, C. H. 1958 Amino acids in foods. Cystine, tyrosine and essential amino acid content of selected foods of plant and animal origin. J. agric. Fd Chem., 6: 219–223.

Edwards, C. H., Carter, L. P. & Outland, C. E. 1955 Cystine, tyrosine, and essential amino acid contents of selected foods. J. agric. Fd Chem., 3: 952–957.

Edwards, L. E., Sealock, R. R., O'Donnell, W. W., Bartlett, G. R., Sarclay, M. B., Tully, R., Tybout, R. H., Box, J. & Murlin, J. R. 1946 Biological value of proteins in relation to the essential amino acids which they contain. IV. The analysis of fifteen protein foods for the ten essentials. J. Nutr., 32: 597–612.

Elías, L. G., Jarquín, R., Bressani, R. & Albertazzi, C. 1968 Suplementación del arroz con concentrados proteicos. Archos lat.-am. Nutr., 17: 27–38.

Ellinger, G. M. & Boyne, E. B. 1965 Amino acid composition of some fish products and casein. Br. J. Nutr., 19: 587–592.

El-Nockrashy, A. S. & Osman, F. 1965 Evaluation of the exact constitution and the nutritive value of protein of some Egyptian seeds. I. Aminoacid constitution and lysine availability of some Leguminosae seeds. Planta med., 13: 116–119.

Ericsson, L. E., Larsson, S. & Lid, G. 1961 The loss of added lysine and threonine during the baking of wheat bread. Acta physiol. scand., 53: 85–98.

Esh, G. C., De, T. S. & Basu, U. P. 1960 Nutritive value of the proteins of Bengal gram of high and low protein content. Br. J. Nutr., 14: 425–431.

U.S. Interdepartmental Committee on Nutrition for National Defense. 1959 Ethiopian nutrition survey. Washington, D. C.

Evans, R. J., Bandemer, S. L., Bauer, D. H. & Davidson, J. A. 1959 The amino acid content of fresh and stored shell eggs. 4. Determination by means of microbiological assay and chromatography on sulfonated polystyrene resins. Poult. Sci., 38: 1394–1397.

Evans, R. J. & Bandemer, S. L. 1967 Nutritive value of legume seed proteins. J. agric. Fd Chem., 15: 439–443.

Evans, R. J., Davidson, J. A., Bandemer, S. L. & Butts, H. A. 1949 The amino acid content of fresh and stored shell eggs. 2. Arginine, histidine, lysine, methionine, cystine, tyrosine, tryptophan, phenylalanine and proline. Poult. Sci., 28: 697–702.

Evans, R. J. Davidson, J. A. & Butts, H. A. 1950 The amino acid content of fresh and stored shell eggs. 3. Methionine, cystine, and lysine contents of eggs from hens fed diets differing in percentage of these amino acids. Poult. Sci., 29: 104–108.

Evans, R. J., Butts, H. A., Davidson, J. A. & Bandemer, S. L. 1949 The amino acid content of fresh and stored shell eggs. 1. Leucine, isoleucine, valine, glycine, threonine, aspartic acid, and glutamic acid. Poult. Sci., 28: 691–696.

Fabriani, G., Fiorentini, M. & Spadoni, M. A. 1957 Contributi sperimentali alla conoscenza delle caratteristiche chimico-fisiche, chimiche e biologiche dei grani teneri e duri. Molini d'Italia, 10: 462–469.

Fang, S. C., Bullis, D. E. & Butts, J. S. 1953 Investigation of barcelona and Du Chilly filbert nuts. III. Amino acid and B vitamin contents of oil-free filbert nut meals. Fd Res., 18: 555–559.

fao/who. 1965 Protein requirements. Rome. fao Nutrition Meetings Report Series No. 37. fao/oms. Besoins en protéines. Rome. Réunions de la fao sur la nutrition, Rapport N^o 37. fao/oms. Necesidades de proteínas. Roma. fao: Reuniones sobre nutrición, N^o 37 (1966).

Featherstone, W. R., Frazeur, D. R., Hill, D. L., Noller, C. H. & Parmelee, C. E. 1964 Constancy of amino acid composition of cow's milk protein under changing ration. J. Dairy Sci., 47: 1417– 1418.

Ferrando, R. 1967 Communication personnelle.

Ferrao, J. E. M. & Xabregas, J. 1961 Note sur la valeur alimentaire du vielo ou pois bambara (Voandzeia subterranea. Thouars). Oléagineux, 16: 173–174.

Ferreira Goncalves, F. A. 1952 Dosagem microbiológica dos 10 ácidos aminados essenciais em quatro esécies de peixe. Clin. Hig. Hidrol., 18: 45–51.

Ferreira Goncalves, F. A. & Da Silva Graca, M. E. 1961 Tabella de composiçao des alimentos Portugeses. Lisboa, Ministerio de Saude e Assistência.

Flynn, L. M., Zuber, M. S., Leweke, D. H., Grainger, R. B. & Hogan, A. G. 1954 Relation between protein content of corn and concentration of amino acids and nicotinic acid. Cereal Chem., 31: 217–228.

Ford, J. E. & Salter, D. N. 1966 Analysis of enzymically digested food proteins by Sephadex-gel filtration. Br. J. Nutr., 20: 843–860.

Fox, H. C. 1968 Development in Jamaica. Proceedings of the Conference on Protein Foods for the Caribbean, p. 100–105. Carribean Food and Nutrition Institute.

Frampton, V. L., Pons, W. A. & Kerr, T. 1960 Comparison of chemical properties of seeds of Gossypium species. Econ. Bot., 14: 197–199.

Fredholm, H. 1954–55 Threonine in foods of animal origin. Acta Agric. scand., 5: 11–22.

Frey, K. J. 1951 The interrelationships of proteins and amino acids in corn. Cereal Chem., 28: 123–132.

Frey, K. J. 1952 Variations in the protein and amino acid contents of different oat varieties. Cereal Chem., 29: 77–81.

Frost, D. V. & Sandy, H. R. 1949 Assay of dry proteins by rat repletion method. Nutritive value and amino acid composition of six reference proteins. J. Nutr., 39: 427–439.

Fry, J. L. & Stadelman, W. J. 1960 Effect of cooking and carcass part on the methionine and cystine content of chicken meat. Fd Res., 25: 442–447.

Golvan, Y. 1965 Catalogue systématique des poissons actuels. Paris, Masson.

Gangal, S. V. & Magar, N. G. 1962 Chemical composition of crabmeat. Indian J. appl. Chem., 25 (4–6): 133–136.

Gasskellt, F. 1969 Protein from petroleum. Fd Technol., Aust., 21: 222–227.

Gaulier, R. & Cayrier, D. 1965 Premières notes sur la composition en acides aminés des aliments destinés aux animaux domestiques à Madagascar. Revue Elev. Méd. vét. Pays trop., 18: 101–108.

Gerloff, E. D., Lima, I. H. & Stahmann, M. A. 1965 Leaf proteins as foodstuffs. Amino acid composition of leaf protein concentrates. J. agric. Fd Chem., 13: 139–143.

Girard, P., Guezennec, J., Lateaume, M. Th. & Le Clerc, A. M. 1961 La valeur nutritive des protéines d'amandes. Annls Nutr. Aliment., 15: 1–10.

Goldblatt, L. A. & Frampton, V. L. 1963 Personal communication.

Gopalan, C. 1967 Personal communication.

Gordon, W. G., Semmet, W. F. & Bender, M. 1963 Amino acid composition of casein. J. Am. chem. Soc., 75: 1678.

Goyco, J. A. & Asenjo, C. F. 1947 The net protein value of food yeast. J. Nutr., 33: 593–600.

Goyco, J. A. & Asenjo, C. F. 1949 New protein and growthpromoting values of three different types of yeast prepared under identical conditions. J. Nutr., 38: 517–526.

Goyco, J. A. & Asenjo, C. F. 1965 The lactation value, a new index of protein evaluation. J. Nutr., 85: 52–56.

Greenhut, I. T., Sirny, R. J. & Elvehjem, C. A. 1948 The lysine, methionine and threonine content of meats. J. Nutr., 35: 689–701.

Greenwood-Barton, L. H., Barnes, B. H., Mellon, T. P. A. & Payne, W. J. A. 1964 The importance of amino-acid content of feeding-stuffs in East Africa. I. The amino acid content of eleven East African feeding-stuffs. E. Afr. agric. for. J., 29: 237–242.

Greenwood, D. A. Kraybill, H. R. & Scweigert, B.S. 1951 Amino acid composition of fresh and cooked beef cuts. J. biol. Chem., 193: 23–28.

Guggenheim, K. & Friedmann, N. 1960 Effect of extraction rate of flour and of supplementation with soya meal on the nutritive value of bread proteins. Fd Technol., 14: 298–300.

Guggenheim, K. & Szmelcman, S. 1965 Low-cost protein sources: protein rich mixture based on vegetable foods available in Middle Eastern countries. J. agric. Fd Chem., 13: 148–151.

Guttikar, M. N., Panemangalore, M., Rao, M. N., Rajalakshmi, D., Rajagopalan, R. & Swaminathan, M. 1965 Studies on processed protein foods based on blends of groundnut, Bengal gram, soyabean and sesame flours and fortified with minerals and vitamins. II. Amino acid composition and nutritive value of the proteins. J. Nutr. Diet., 2: 24–27.

Hackler, L. R. 1967 Personal communication.

Hackler, L. R., Hand, D. B. Steinkraus, K. H. & Van Buren, J. P. 1963 A comparison of the nutritional value of protein from several soybean fractions. J. Nutr., 80: 205–210.

Hackler, L. R. & Stillings, B. R. 1967 Amino acid composition of heat-treat-processed soymilk and its correlation with nutritive value. Cereal Chem., 44: 70–77.

Hackler, L. R., Steinkraus, K. H., Van Buren, J. P. & Hand, D. B. 1964 Studies on the utilisation of Tempeh protein by weanling rats. J. Nutr., 82: 452–456.

Hackler, L. R., Van Buren, J. P., Steinkraus, K. H., El Rawi, I. & Hand, D. B. 1965 Effect of heat treatment on nutritive value of soymilk protein fed to weanling rats. J. Fd Sci., 30: 723–728.

Hallgren, M. D. 1967 Fish protein concentrate. Mölndal, Astra Nutrition.

Harris, R. S. & Burress, D. A. 1959 Effect of level of protein feeding upon nutritional value of lysine-fortified bread flour. J. Nutr., 67: 549–567.

Harvey, D. 1956 Tables of the amino acids in foods and feedingstuffs. Farnham Royal, Bucks., Commonwealth Bureaux. Commonwealth Bureau of Animal Nutrition, Technical Communication No. 19.

Hawley, E. E., Murlin, J. R., Nasset, E. S. & Szymanski, T. A. 1948 Biological value of six partiallypurified proteins. J. Nutr., 36: 153–169.

Hayami, H., Matsuno, Y. & Shino, K. 1960 Studies on the utilization of chlorella, a source of food (Part 8). In Japan. National Institute of Nutrition. Annual report 1960, p. 58–59. Tokyo.

Heathcote, J. G. 1950 The protein quality of oats. Br. J. Nutr., 4: 145–154.

Hedayat, H., Sarkissian, N., Lankarani, S. & Donoso, G. 1968 The enrichment of whole wheat flour and Iranian bread. Acta biochim. Iranica, 5: 16–25.

Hellegouarch, R., Monjour, L., Giorgi, R., Toury, J., Satge, P. & Blatt, M. 1967 Etude de la valeur de supplémentation de la farine de coton, visà-vis des régimes à base de mil. (Communication personnelle)

Henry, K. M. 1965 A comparison of biological methods with rats for determining the nutritive value of proteins. Br. J. Nutr., 19: 125.

Henry, K. M. & Ford, J. E. 1965 The nutritive value of leaf protein concentrates determined in biological tests with rats and by microbiological methods. J. Sci. Fd Agric., 16: 425–432.

Henry, K. M., Houston, J., Kon, S. K., Powell, J., Carter, R. H. & Halton, P. 1941 The effects of additions of dried skim milk and dried whey on the baking quality and nutritive properties of white bread. J. Dairy Res., 12: 184–212.

Henry, K. M. & Kon, S. K. 1948 Changes in the biological value of the proteins. J. Dairy Res., 15: 341–356.

Henry, K. M. & Kon, S. K. 1957 Effect of level of protein intake and of age of rat on the biological value of proteins. Br. J. Nutr., 11: 305–313.

Henry, K. M. & Toothill, J. 1962 A comparison of the body-water and nitrogen balance-sheet methods for determining the nutritive value of proteins. Br. J. Nutr., 16: 125–133.

Hepburn, F. N. & Bradley, W. B. 1965 The amino acid composition of hard wheat varieties as a function of nitrogen content. Cereal Chem., 42: 140–149.

Hepburn, F. N., Calhoun, W. K. & Bradley, W. B. 1960 The distribution of the amino acids of wheat in commercial mill products. Cereal Chem., 37: 749–755.

Hepburn, F. N., Lewis, E. W. & Elvehjem, C. A. 1957 The amino acid content of wheat, flour, and bread. Cereal Chem., 34: 312–322.

Higgins, M., Thomas, M. & Calloway, D. H. 1961 Nutritional value of dehydrated foods. J. Am. diet. Ass., 39: 105–116.

Hipolito, D. G., Domingo, J. G. & Sarte, N. 1965 Highprotein yeast, Rhodotorula pilimanae Hedrick et Burke, from Philippine strawberry fruit. Philipp. J. Sci., 94: 179–187.

Hirsch, J. S., Niles, A. D. & Kemmerer, A. R. 1952 The essential amino acid content of several vegetables. Fd Res., 17: 442–447.

Hischke, H. H. Jr., Potter, G. C. & Graham, W. R. 1968 Nutritive value of oat protein. I. Varietal differences as measured by amino acid analysis and rat growth responses. Cereal Chem., 45: 374–378.

Hodson, A. Z. 1950 Amino acid content of evaporated milk on prolonged storage. Ind. Engng Chem., 42: 694–695.

Hodson, A. Z. & Krueger, G. M. 1946 Essential amino acid content of casein and fresh and processed cows' milk as determined microbiologically on hydrolyzates. Archs Biochem., 10: 55–64.

Hodson, A. Z. & Krueger, G. M. 1947 Changes in the essential amino acid content of the proteins of dry skim milk on prolonged storage. Archs Biochem., 12: 51–55.

Horn, M. J., Colburn, C. F., Blum, A. E. & Warren, H. W. 1958 The distribution of amino acids in wheat and certain wheat products. Cereal Chem., 35: 411–421.

Horn, M. J., Blum, A. E., Gersdorff, C. E. F. & Warren, H. W. 1955 Sources of error in microbiological determinations of amino acids on acid hydrolysates. II. Apparent loss of amino acids on storage. Cereal Chem., 32: 64–70.

Horn, M. J., Jones, D. B. & Blum, A. E. 1949 Microbiological determination of isoleucine in proteins and foods. J. biol. Chem., 180: 695–701.

Horn, P. J. & Schwartz, H. M. 1961 Kaffircorn malting and brewing studies. IX. Amino-acid composition of kaffircorn grain and malt. J. Sci. Fd Agric., 12: 457–459.

Houston, D. E., Allis, Marian E. & Kohler, G. O. Amino acid composition of rice and rice byproducts. (In press)

Howe, E. E., Jansen, G. R. & Gilfillan, E. W. 1965 Amino acid supplementation of cereal grains as related to the world food supply. Am. J. clin. Nutr., 16: 315–320.

Howe, E. E., Gilfillan, E. W. & Milner, M. 1965 Amino acid supplementation of protein concentrates as related to the world protein supply. Am. J. clin. Nutr., 16: 321–326.

Huang Po-Chao, Tung Ta-Cheng, Hung-Chi Luc & Huo-Yao Wei. 1965 Feeding of infants with toasted full fat soybean foods. J. Formosan med. Ass., 64: 591.

Hughes, B. P. 1958 The amino-acid composition of potato protein and of cooked potato. Br. J. Nutr., 12: 188–195.

Hughes, C. W. & Hauge, S. M. 1945 Nutritive value of distillers dried solubles as a source of protein. J. Nutr., 30: 245–258.

Hutchinson, J. B., Moran, T. & Pace, J. 1959 The nutritive value of bread protein as influenced by the level of protein intake, the level of supplementation with L-lysine and L-threonine, and the addition of egg and milk proteins. Br. J. Nutr., 13: 151–163.

Ingalls, R. L., Kloche, J. F., Rafferty, J. P., Greensmith, R. E., Chang, M. L., Tack, P. I., & Ohlson, M. A. 1950 Nutritive value of fish from Michigan waters. Lansing, Michigan Agricultural Experiment Station. Technical Bulletin No. 219. 24 p.

Ingram, G. R., Cravens, W. W. & Elvehjem, C. A. 1950 Evaluating cottonseed meal protein for chick growth by enzymatic release of amino acids. Poult. Sci., 29: 590–594.

Jacard, M. I. 1968 Contenido de triptófano, arginina, metionina, treonina en lentejas (Lens esculenta). Tesis, Universidad de Chile.

Jaffé, W. G., Gross, M., Mosqueda, S. A., García, S., Olivares, H., Embden, C., Nolberga, B. & de Saranz, H. 1957 Composición en los diversos nutrientes de leguminosas de mayor consumo en Venezuela. Archos venez. Nutr., 8: 97–106.

Jaffé, W. G., Nollergo, B., Embden, C., García, S., Olivares, H. & Gross, M. 1956 Composición de pescados venezolanos. Archos venez. Nutr., 7: 163–165.

Jansen, G. R. 1962 Influence of rat strain and protein level on protein efficiency ratio (PER) determination. J. Nutr., 78: 231–240.

Jansen, G. R., Di Maio, L. R. & Hause, N. L. 1962 Cereal proteins. Amino acid composition and lysine supplementation of teff. J. agric. Fd Chem., 10: 62–64.

Jardin, C. 1967 List of foods used in Africa. Rome. fao.

Jelliffe, D. B., Arroyave, G., Aguirre, F., Aguirre, A. & Scrimshaw, N. S. 1959 La composición de aminoácidos de ciertos cereales y leguminosas de los trópicos. Boln Of. sanit. pan-am., Supl. N^o 3: 197–199.

Johnson, B. C., Metta, V. C. & Schendel, H. E. 1962 The nutritive value of fish flour and its use as a protein supplement. In Fish in nutrition, ed. by E. Heen and R. Kreuzer, p. 264–265. London, Fishing News (Books) Ltd.

Jones, D. B. 1931 Factors for converting percentages of nitrogen in foods and feeds into percentages of proteins. Washington, D. C., U. S. Department of Agriculture. Circular No. 183.

Johnson, V. A., Whited, D. A., Mattern, P. J. & Schmidt, J. W. 1968 Wheat can be improved as human food. Quarterly: Univ. Nebraska, 15 (2): 4–6

Jenneskens, P. J. 1969 Lysine enrichment of bulgur. Cereal Sci. Today, May: 186–188.

Joseph, K., Narayanarao, M., Swaminathan, M., Sankaran, A. N., Jayaraj, A. P. & Sabrahmanyan, V. 1962 The supplementary value of certain processed protein foods based on blends of groundnut, soya-bean, sesame, chick-pea (Cicer arietinum), flours and skim-milk powder to a maize-tapioca diet. Br. J. Nutr., 16: 49–57.

Joseph, K., Narayana Rao, M., Swaminathan, M., Indiramma, K. & Subrahmanyan, V. 1960 The nutritive value of protein blends having aminoacid composition similar to that of fao reference protein pattern. Annls Biochem. exp. Med., 20: 243–250.

Joseph, A. A. V., Tasker, P. K., Joseph, K., Narayana Rao, M., Swaminathan, M., Sankaran, A. N., Sreenivasan, A. & Subrahmanyan, V. 1962 The net protein utilisation and the protein efficiency ratio of sesame proteins supplemented with lysine to levels present in FAO reference protein pattern and milk. Annls Biochem. exp. Med., 22: 113–116.

Joshi, N. V. & Raj, H. 1954 Microbiological assay of essential amino acids in the milk of Indian buffalo. Indian J. Dairy Sci., 7: 139–146.

Juliano, B. O. 1969 Aminogram of IR8 rough and milled rice and U.S. milled rice. (Personal communication).

Juliano, B. O., Ignacio, C.C., Panganiban, V. M. & Perez, C. M. 1968 Screening for high protein rice varieties. Cereal Sci. Today, 13: 299–301, 313.