CHEMICAL AND NUTRITIONAL CHANGES IN STORED HERRING MEAL .3. EFFECT OF HEATING AT CONTROLLED MOISTURE CONTENTS ON BINDING OF AMINO ACIDS IN FREEZE-DRIED HERRING PRESS CAKE AND IN RELATED MODEL SYSTEMS

被引：48

作者：

CARPENTER, KJ

MORGAN, CB

LEA, CH

PARR, LJ

机构：

来源：

BRITISH JOURNAL OF NUTRITION | 1962年 / 16卷 / 03期

关键词：

D O I：

10.1079/BJN19620044

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：

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页码：451 / &

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