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Nutritive value of the proteins of veal, beef and pork determined on the basis of available essential amino acids or hydroxyproline analysis.

Abstract

Entities: Chemical

Source DB: PubMed Journal: J Sci Food Agric ISSN： 0022-5142 Impact factor: 3.638

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Authors: G Sturm; I Karl; B Schwarz; G Siebert
Journal: Z Ernahrungswiss Date: 1982-03

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