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The heat stability of some trypsin inhibitors in meat products with special reference to added soybean protein

✍ Scribed by John Nordal; Kåre Fossum

Book ID: 112487120
Publisher: Springer
Year: 1974
Tongue: English
Weight: 657 KB
Volume: 154
Category: Article
ISSN: 0044-3026
DOI: 10.1007/bf01141162

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