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A comparison of the amino-acid compositions of pork, rabbit, beef, and lamb tropomyosins

✍ Scribed by C.E. Bodwell; P.A. Hepner; B. Brooks.; I. Hornstein

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

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Water-Soluble Flavor and Odor Precursors

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Nutritive value of the proteins of veal,

✍ Z. Dvořák; Irena Vognarová 📂 Article 📅 1969 🏛 John Wiley and Sons 🌐 English ⚖ 430 KB 👁 1 views