Nistiar F, Hrusovský J, Mojzis J
Vet Med (Praha). 1985 Jun;30(6):379-84.
Tetrahymena pyriformis strain W was used as the testing subject for the determination of the biological value of selected eatables. The eatables were investigated at a 2% concentration. Part of the test eatables was subjected to heat treatment at 0.1 MPa and at the temperature of 121 degrees C for 120 minutes. Heat treatment under these conditions was found to reduce the biological value of the eatables.
梨形四膜虫W株被用作测定所选食品生物价值的测试对象。以2%的浓度对食品进行研究。部分测试食品在0.1兆帕压力和121摄氏度温度下进行120分钟的热处理。结果发现，在这些条件下的热处理会降低食品的生物价值。
