Methionine and Cystine in Puerto Rican Institutional Dishes
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How to Cite

Asenjo, C. F., & Recio, E. (1962). Methionine and Cystine in Puerto Rican Institutional Dishes. The Journal of Agriculture of the University of Puerto Rico, 46(4), 350-359. https://doi.org/10.46429/jaupr.v46i4.12355

Abstract

The methionine and cystine contents of 71 different dishes frequently served at lunch in the Cafeteria of the School of Medicine of the University of Puerto Rico was determined. It was found that these lunches, if fully consumed, could supply anywhere between 36 and 90 percent of the daily recommended allowance of methionine-cystine.
https://doi.org/10.46429/jaupr.v46i4.12355
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