The effect of cooking on the creatine‐creatinine, phosphorus, nitrogen and pH values of raw lean beef
- 1 August 1946
- journal article
- research article
- Published by Wiley in Journal of the Society of Chemical Industry
- Vol. 65 (8) , 226-230
- https://doi.org/10.1002/jctb.5000650803
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- Heat Coagulation of Muscle ProteinsNature, 1945
- The estimation of phosphorusBiochemical Journal, 1940