✦ LIBER ✦

Influence of Sulfur Amino Acids on the Volatile and Nonvolatile Components of Cooked Salmon ( Salmo salar )

✍ Scribed by Methven, Lisa; Tsoukka, Maria; Oruna-Concha, Maria Jose; Parker, Jane K.; Mottram, Donald S.

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effect of Cooking Methods on Proximate C

✍ Şengör, Gülgün F. Ünal; Alakavuk, Didem Üçok; Tosun, Ş. Yasemin 📂 Article 📅 2013 🏛 Haworth Press Inc 🌐 English ⚖ 148 KB

Absorption of glucose, amino acids, and

✍ A.M. Bakke-McKellep; S. Nordrum; Å Krogdahl; R.K. Buddington 📂 Article 📅 2000 🏛 Springer 🌐 English ⚖ 120 KB

Influence of salinity on the energetics

✍ Stephen D. McCormick; Christopher D. Moyes; James S. Ballantyne 📂 Article 📅 1989 🏛 Springer 🌐 English ⚖ 869 KB

The effect of dispensable amino acids on

✍ Tarik Abboudi; Muriel Mambrini; Yvan Larondelle; Xavier Rollin 📂 Article 📅 2009 🏛 Elsevier Science 🌐 English ⚖ 269 KB

Changes in the amino acid pool during em

✍ Rakesh Kumar Srivastava; Joseph A. Brown; Fereidoon Shahidi 📂 Article 📅 1995 🏛 Elsevier Science 🌐 English ⚖ 722 KB

Effects of food containing betaine/amino

✍ Erkki Virtanen; Matti Junnila; Antti Soivio 📂 Article 📅 1989 🏛 Elsevier Science 🌐 English ⚖ 926 KB