Comparison of the total protein, nitrogen, and amino acid composition of selected additives and ingredients used in composite meat products
- 1 November 1988
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 36 (6) , 1121-1131
- https://doi.org/10.1021/jf00084a003
Abstract
No abstract availableThis publication has 24 references indexed in Scilit:
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