Multiple Choice
Protein quality is determined by:
A) comparing the non-essential amino acid profile in a food with that in a reference protein.
B) the biological activity of the actin and myosin filaments in meat products.
C) how efficiently a protein in the diet can be used to make body proteins.
D) the ratio of nonessential to essential amino acids present in a food.
Correct Answer:
Verified
Correct Answer:
Verified
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