Relative Importance of Food Composition in Free Lysine and Methionine Losses During Elevated Temperature Processing
- 1 July 1981
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 46 (4), 1074-1078
- https://doi.org/10.1111/j.1365-2621.1981.tb02994.x
Abstract
No abstract availableKeywords
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