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Effect of collagen content and heat treatment on protein digestibility and biological value of meat products

✍ Scribed by A. LASER-REUTERSWÄRD; N.-G. ASP; I. BJÖRCK; H. RUDËRUS

Book ID
108805200
Publisher
John Wiley and Sons
Year
2007
Tongue
English
Weight
497 KB
Volume
17
Category
Article
ISSN
0950-5423

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