EFFECT OF COOKING ON AMINO ACID CONTENT IN ALIMENTARY PASTES WITH 1-LYSINE, 1-THREONINE, D-1-METHIONINE

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CARNOVAL.E

FABRIANI, G

FRATONI, A

QUAGLIA, GB

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BOLLETTINO DELLA SOCIETA ITALIANA DI BIOLOGIA SPERIMENTALE | 1969年 / 45卷 / 20A期

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