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Effect of Carbohydrates and Heat on the Amino Acid Composition and Chemically Available Lysine Content of Casein

✍ Scribed by G. A. SMITH; MENDEL FRIEDMAN

Book ID: 108810550
Publisher: Institute of Food Technologists
Year: 1984
Tongue: English
Weight: 561 KB
Volume: 49
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1984.tb13219.x

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