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.
Authors
E L Miller
,
A W Hartley
,
D C Thomas
PMID:
5852122
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