EFFECT OF COOKING and CARCASS PART ON THE METHIONINE and CYSTINE CONTENT OF CHICKEN MEATa,b
- 1 May 1960
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 25 (3) , 442-447
- https://doi.org/10.1111/j.1365-2621.1960.tb00352.x
Abstract
No abstract availableKeywords
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