Nutritive value of proteins in a canned meat product
- 1 October 1976
- journal article
- Published by Wiley in International Journal of Food Science & Technology
- Vol. 11 (5), 499-503
- https://doi.org/10.1111/j.1365-2621.1976.tb00750.x
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
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- Processing damage to protein foodInternational Journal of Food Science & Technology, 1972
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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 analysisJournal of the Science of Food and Agriculture, 1969
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- The Effect of Canning, Roasting and Corning on the Biological Value of the Proteins of Western Beef, Finished on Either Grass or GrainJournal of Nutrition, 1949
- The Retention of the Nutritive Quality of Beef and Pork Muscle Proteins during Dehydration, Canning, Roasting, and FryingJournal of Nutrition, 1944