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Poster communications

Processing modifies in vitro egg protein digestibility as well as protein efficiency ratio and body composition in rats

Claire Gaudichon 1 Gilles G. Fromentin 1 Julien Piedcoq 1 Daniel D. Tomé 1 Didier Dupont 2 Catherine Guérin-Dubiard 2 Valérie Lechevalier-Datin 2 Francoise Nau 2, * 
* Corresponding author
1 PNCA - Physiologie de la Nutrition et du Comportement Alimentaire
2 STLO - Science et Technologie du Lait et de l'Oeuf
Keywords : digestion
Document type :
Poster communications
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https://hal.inrae.fr/hal-02748493
Contributor : Migration ProdInra Connect in order to contact the contributor
Submitted on : Wednesday, June 3, 2020 - 1:39:09 PM
Last modification on : Wednesday, April 6, 2022 - 4:08:14 PM

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  • HAL Id : hal-02748493, version 1
  • PRODINRA : 203154

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AGROPARISTECH | AGROCAMPUS-OUEST | INRA | UNAM | AGROCAMPUS-OUEST-UMR-STLO | PNCA | INRAE | STLO

Citation

Claire Gaudichon, Gilles G. Fromentin, Julien Piedcoq, Daniel D. Tomé, Didier Dupont, et al.. Processing modifies in vitro egg protein digestibility as well as protein efficiency ratio and body composition in rats. International Symposium: Dietary Protein for Human Health, Mar 2011, Auckland, New Zealand. Palmerston North Historical Society, 2011, 124 p., 2011, Symposium Proceedings: International Symposium Dietary Protein for Human Health 2011: Skycity Convention Centre, Auckland, New Zealand, 27-30 March 2011. ⟨hal-02748493⟩

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