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On the proposed origin of creatinine from creatine phosphate

โœ Scribed by John F. Van Pilsum; Bruce Hiller

Book ID
118842698
Publisher
Elsevier Science
Year
1959
Tongue
English
Weight
224 KB
Volume
85
Category
Article
ISSN
0003-9861

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## Abstract This survey of the changes in the analytical values of meat during cooking was undertaken in order to contribute towards an explanation of the changes in nutritive value, flavour, texture and appearance. A knowledge of these accurately determinable quantities is an essential preliminary