Back to matchesWe found a matchYour institution may have access to this item. Find your institution then sign in to continue.TitleNutritive value of the proteins of veal, beef and pork determined on the basis of available essential amino acids or hydroxyproline analysis.AuthorsDvořák, Z.; Vognarová, IrenaPublicationJournal of the Science of Food & Agriculture, 1969, Vol 20, Issue 3, p146ISSN0022-5142Publication typeArticleDOI10.1002/jsfa.2740200305