The Retention of the Nutritive Quality of Beef and Pork Muscle Proteins during Dehydration, Canning, Roasting, and Frying
- 1 January 1944
- journal article
- research article
- Published by Elsevier in Journal of Nutrition
- Vol. 27 (1) , 23-34
- https://doi.org/10.1093/jn/27.1.23
Abstract
C. E. Poling, H. W. Schultz, H. E. Robinson; The Retention of the Nutritive Quality of Beef and Pork Muscle Proteins during Dehydration, Canning, Roasting, andKeywords
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