✦ LIBER ✦
Nutritive value of the proteins of veal, beef and pork determined on the basis of available essential amino acids or hydroxyproline analysis
✍ Scribed by Z. Dvořák; Irena Vognarová
- Publisher
- John Wiley and Sons
- Year
- 1969
- Tongue
- English
- Weight
- 430 KB
- Volume
- 20
- Category
- Article
- ISSN
- 0022-5142
No coin nor oath required. For personal study only.