Author:
Prasad N Narayan,Rao M V Rama,Santhanam K
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference19 articles.
1. AOAC 1965 Official Methods of Analysis. Association of Official Analytical Chemists, Washington, DC.
2. Processing damage to protein food
3. THE EFFECT OF HEAT ON THE AVAILABILITY OF PORK PROTEIN IN VIVO AND IN VITRO
4. 1982 Effect of processing on nutritive value of food: meat and meat products. In: CRC Handbook of Nutritive Value of Processed Foods—Food for Human Use, Vol 1, ed Recheigl M Jr. pp 323–336.