AVAILABILITY OF SULPHUR AMINO ACIDS IN PROTEIN FOODS .4. EFFECT OF HEAT TREATMENT UPON TOTAL AMINO ACID CONTENT OF COD MUSCLE

被引：39

作者：

MILLER, EL

HARTLEY, AW

THOMAS, DC

机构：

来源：

BRITISH JOURNAL OF NUTRITION | 1965年 / 19卷 / 04期

关键词：

D O I：

10.1079/BJN19650050

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

引用

页码：565 / +

页数：1

共 37 条

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