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Susceptibility of Protein Fractions to Lysinoalanine Formation

✍ Scribed by L. SAVOIE; G. PARENT

Book ID: 108805979
Publisher: Institute of Food Technologists
Year: 1983
Tongue: English
Weight: 246 KB
Volume: 48
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1983.tb05108.x

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