Availability of sulphur amino acids in protein foods. 4. Effect of heat treatment upon the total amino acid content of cod muscle (Q72618586)
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scientific article published on 01 January 1965
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Availability of sulphur amino acids in protein foods. 4. Effect of heat treatment upon the total amino acid content of cod muscle |
scientific article published on 01 January 1965 |
Statements
Availability of sulphur amino acids in protein foods. 4. Effect of heat treatment upon the total amino acid content of cod muscle (English)
E L Miller
A W Hartley