Composition of Raw and Roasted Lamb and Mutton II. Amino Acids
- 1 November 1966
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 31 (6), 1001-1004
- https://doi.org/10.1111/j.1365-2621.1966.tb03283.x
Abstract
No abstract availableThis publication has 14 references indexed in Scilit:
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- THE METHIONINE CONTENT OF MEATJournal of Biological Chemistry, 1946