Interaktionen der Fette und Eiweiße des Fleisches 2. Mitteilung: Verdaulichkeit der Eiweiße in vitro, Thermohydrolyse des Kollagens, Änderungen im Gehalt an essentiellen Aminosäuren und des Koeffizienten des relativen Nährwertes des Eiweißes
Author:
Publisher
Springer Science and Business Media LLC
Subject
Biochemistry,Food Science,Medicine (miscellaneous)
Link
http://link.springer.com/content/pdf/10.1007/BF02019606.pdf
Reference27 articles.
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