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EFFECT OF COOKING and CARCASS PART ON THE METHIONINE and CYSTINE CONTENT OF CHICKEN MEAT

✍ Scribed by JACK L. FRY; W. J. STADELMAN

Book ID: 108795584
Publisher: Institute of Food Technologists
Year: 1960
Tongue: English
Weight: 414 KB
Volume: 25
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1960.tb00352.x

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