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Effect of preliminary and culinary processing on amino acid content and protein quality in frozen French beans

✍ Scribed by Waldemar Kmiecik; Zofia Lisiewska; Jacek Słupski; Piotr Gębczyński

Book ID
108826832
Publisher
John Wiley and Sons
Year
2008
Tongue
English
Weight
101 KB
Volume
43
Category
Article
ISSN
0950-5423

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