Change in Available Lysine Loss Reaction Rate in Fish Flour Due to an awChange Induced by a Temperature Shift
- 1 May 1985
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 50 (3) , 582-584
- https://doi.org/10.1111/j.1365-2621.1985.tb13748.x
Abstract
No abstract availableKeywords
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