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COMPARISON OF AMINO ACID CONTENT AND PROTEIN QUALITY IN RAW BROCCOLI AND IN BROCCOLI AFTER TECHNOLOGICAL AND CULINARY PROCESSING

✍ Scribed by WALDEMAR KMIECIK; JACEK SŁUPSKI; ZOFIA LISIEWSKA

Book ID
111340803
Publisher
John Wiley and Sons
Year
2010
Tongue
English
Weight
78 KB
Volume
34
Category
Article
ISSN
0145-8892

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