John K. Mathai

1. Most meat products have digestible indispensable amino acid scores that are greater than 100, but processing may increase or reduce protein quality
   2020/02/24 by Hannah M. Bailey, John K. Mathai, John Mathai +4 · 21 citations
   Agricultural and Biological Sciences · Medicine · #Animal Nutrition and Physiology #Meat and Animal Product Quality #Nutritional Studies and Diet