EFFECTS OF HEATING METHODS ON PROTEIN NUTRITIONAL VALUE OF FIVE FRESH OR FROZEN PREPARED FOOD PRODUCTS
- 1 September 1978
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 43 (5) , 1543-1549
- https://doi.org/10.1111/j.1365-2621.1978.tb02539.x
Abstract
No abstract availableThis publication has 11 references indexed in Scilit:
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