Effect of Methods of Cooking on Free and Total Purine Bases in Meat and Fish
- 1 June 1989
- journal article
- research article
- Published by Elsevier in Canadian Institute of Food Science and Technology Journal
- Vol. 22 (3) , 248-251
- https://doi.org/10.1016/s0315-5463(89)70391-6
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
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