1. Foreword

   EditorialNotes Pages: 1 - 1

2. A collaborative study of methods of protein evaluation: introductory paper

   • C. E. Bodwell
   • K. J. Carpenter
   • F. E. McDonough

   OriginalPaper Pages: 3 - 11

3. Protein quality and digestible energy of selected foods determined in balance trials with rats

   • Bjørn O. Eggum
   • Inge Hansen
   • Torben Larsen

   OriginalPaper Pages: 13 - 21

4. Digestibility of protein and amino acids in selected foods as determined by a rat balance method

   • Ghulam Sarwar
   • Robert W. Peace
   • Danielle Brulé

   OriginalPaper Pages: 23 - 32

5. Relationship between amino acid scores and protein quality indices based on rat growth

   • Ghulam Sarwar
   • Robert W. Peace
   • Danielle Brulé

   OriginalPaper Pages: 33 - 44

6. Relationship between dietary fiber levels and protein digestibility in selected foods as determined in rats

   • Roger Mongeau
   • Ghulam Sarwar
   • René Brassard

   OriginalPaper Pages: 45 - 51

7. Protein efficiency ratios and net protein ratios of selected protein foods

   • Geraldine V. Mitchell
   • Mamie Young Jenkins
   • Erich Grundel

   OriginalPaper Pages: 53 - 58

8. Digestibilities of the protein in various foods as determinedin vitro by an immobilized digestive enzyme assay (IDEA)

   • Wayne C. Thresher
   • Harold E. Swaisgood
   • George L. Catignani

   OriginalPaper Pages: 59 - 65

9. Bioavailability of lysine in selected foods by rat growth assay

   • F. E. McDonough
   • C. E. Bodwell
   • R. S. Staples

   OriginalPaper Pages: 67 - 75

10. Rat bioassays for methionine availability in 16 food sources

    • F. E. McDonough
    • C. E. Bodwell
    • P. A. Wells

    OriginalPaper Pages: 77 - 84

11. Bioavailability of tryptophan in selected foods by rat growth assay

    • F. E. McDonough
    • C. E. Bodwell
    • J. A. Kamalu

    OriginalPaper Pages: 85 - 91

12. In vitro amino acid digestibility of food proteins as measured by the digestion cell technique

    • Laurent Savoie
    • Ruth Charbonneau
    • Guy Parent

    OriginalPaper Pages: 93 - 107

13. The use ofEscherichia coli mutants to measure the bioavailability of essential amino acids in foods

    • A. D. Hitchins
    • F. E. McDonough
    • P. A. Wells

    OriginalPaper Pages: 109 - 120

14. The use ofStreptococcus zymogenes for estimating tryptophan and methionine bioavailability in 17 foods

    • Patricia Wells
    • Frank McDonough
    • Anthony Hitchens

    OriginalPaper Pages: 121 - 127

15. The estimation of ‘available lysine’ in human foods by three chemical procedures

    • Kenneth J. Carpenter
    • Frederick H. Steinke
    • Marc Schelstraete

    OriginalPaper Pages: 129 - 135