Effects of cooking on amino-acid content of foods, cooked by different methods.
Indian J Physiol Pharmacol
;
1960 Jul; 4(): 191-4
Article
in English
| IMSEAR
| ID: sea-107527
Subject(s)
Full text:
Available
Index:
IMSEAR (South-East Asia)
Main subject:
Food
/
Amino Acids
/
Hot Temperature
Language:
English
Journal:
Indian J Physiol Pharmacol
Year:
1960
Type:
Article
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