AMINO ACID COMPOSITION OF FRESH AND COOKED BEEF CUTS
Open Access
- 1 November 1951
- journal article
- research article
- Published by Elsevier in Journal of Biological Chemistry
- Vol. 193 (1) , 23-28
- https://doi.org/10.1016/s0021-9258(19)52423-1
Abstract
No abstract availableKeywords
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