Availability of sulphur amino acids in protein foods. 4. Effect of heat treatment upon the total amino acid content of cod muscle

Br J Nutr. 1965;19(4):565-73. doi: 10.1079/bjn19650050.
No abstract available

MeSH terms

  • Amino Acids*
  • Animals
  • Chemical Phenomena
  • Chemistry
  • Chromatography, Ion Exchange
  • Dietary Proteins*
  • Fishes*
  • Hot Temperature*
  • In Vitro Techniques
  • Muscle Proteins*

Substances

  • Amino Acids
  • Dietary Proteins
  • Muscle Proteins