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Protein Hydrolysis and Proteinase Activity during the Ripening of Salted Anchovy ( Engraulis e ncrasicholus L.). A Microassay Method for Determining the Protein Hydrolysis
✍ Scribed by Hernández-Herrero, M. Manuela; Roig-Sagués, Artur X.; López-Sabater, Emilio I.; Rodríguez-Jerez, José J.; Mora-Ventura, M. Teresa
- Book ID
- 125496180
- Publisher
- American Chemical Society
- Year
- 1999
- Tongue
- English
- Weight
- 113 KB
- Volume
- 47
- Category
- Article
- ISSN
- 0021-8561
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