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Availability of sulphur amino acids in protein foods

4.* Effect of heat treatment upon the total amino acid content of cod muscle

Published online by Cambridge University Press:  09 March 2007

E. L. Miller ,
A. W Hartley  and
D. C Thomas
E. L. Miller
Affiliation:
School of Agriculture, University of Cambridge
A. W Hartley
Affiliation:
Central Laboratory, Spillers Limited, Cambridge
D. C Thomas
Affiliation:
Unilever Research Laboratory, Colworth House, Sharnbrook, Bedford
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Abstract

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Type
Research Article
Information
British Journal of Nutrition , Volume 19 , Issue 1 , February 1965 , pp. 565 - 573
Copyright
Copyright © The Nutrition Society 1965

References

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