Ref ID : 451
Nistiar, F., Hrusovsky, J., and Mojzis, J.; [The effect of heat processing on the biological values of selected foods using the amoeba Tetrahymena pyriformis as a test agent]. Vet.Med.Praha. 30:379-384, 1985
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Notes
Tetrahymena pyriformis strain W was used as the testing subject for the determination of the biological value of selected eatables. The eatables were investigated at a 2% concentration. Part of the test eatables was subjected to heat treatment at 0.1 MPa and at the temperature of 121 degrees C for 120 minutes. Heat treatment under these conditions was found to reduce the biological value of the eatables.