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Availability of sulphur amino acids in protein foods

3.* Chemical and nutritional changes in heated cod muscle

Published online by Cambridge University Press:  09 March 2007

E. L Miller ,
K. J Carpenter  and
C. K. Milner
E. L Miller
Affiliation:
School of Agriculture, University of Cambridge
K. J Carpenter
Affiliation:
School of Agriculture, University of Cambridge
C. K. Milner
Affiliation:
School of Agriculture, University of Cambridge
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Abstract

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Type
Research Article
Information
British Journal of Nutrition , Volume 19 , Issue 1 , February 1965 , pp. 547 - 564
Copyright
Copyright © The Nutrition Society 1965

References

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