The Amino Acid Composition of Meat and Some Other Foods

1. Arginine, Histine, Isoleucine, Leucine, Lysine, Methionine, Phenylalanine, Threonine, Tryptophan and Valine

by Carl Morris Lyman, F. D. Brock, George Harold Godfrey, Harris Pearson Smith, John G. McNeely, Joseph Franklin Fudge, Kenneth A. Fugett, Letcher P. Gabbard, Thomas Louis Ogier · 1948