Free Amino Acids of Raw and Cooked Ground Beef and Pork
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1983.tb14859.x/fullpdf
Reference17 articles.
1. PROXIMATE ANALYSIS, FREE AMINO ACID, VITAMIN AND MINERAL CONTENT OF MICROWAVE COOKED MEAT
2. Separation and estimation of amino acids in crude plant extracts by thin-layer electrophoresis and chromatography
3. A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATION
4. STRUCTURE OF A POTENT MUTAGEN ISOLATED FROM FRIED BEEF
5. Water-Soluble Flavor and Odor Precursors of Meat. II. Effects of Heating on Amino Nitrogen Constituents and Carbohydrates in Lyophilized Diffusates from Aqueous Extracts of Beef, Pork, and Lamb
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