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Nutritional studies on the school lunch program. 5. Comparison of protein quality between skimmilk-used menus and market milk-used menus

, : Nutritional studies on the school lunch program. 5. Comparison of protein quality between skimmilk-used menus and market milk-used menus. J. Jap. Soo. Food Nutrition. 23: 191

For part 4 see Abst. 5572, Vol. 40. 5. Skimmed milk powder 26 to 28 g in school lunches in Japan for children aged 9 to 11 years was gradually replaced by market milk, 180 ml.


Other references

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