栄養素の利用効率に及ぼす食塩の影響について
1960 年 18 巻 3 号 p. 95-140
詳細
1960 年 18 巻 3 号 p. 95-140
This paper is to report about the results of the experiments which were carried out on the weanling albino rats fed the synthetic diets (protein levels were 9% and 27%), in order to determine the level of salt most effective to enhance the availability of the individual nutrients and energy in the diet. The levels of salt tested were 0.53, 3.53 and 5.53%
