✦ LIBER ✦
Iron-Binding Properties, Amino Acid Composition, and Structure of Muscle Tissue Peptides from in vitro Digestion of Different Meat Sources
✍ Scribed by S. Storcksdieck; Genannt Bonsmann; R. F. Hurrell
- Book ID
- 111405051
- Publisher
- Institute of Food Technologists
- Year
- 2007
- Tongue
- English
- Weight
- 281 KB
- Volume
- 72
- Category
- Article
- ISSN
- 0022-1147
No coin nor oath required. For personal study only.