Effect of Processing Temperatures on the Utilization of Lysine in Meat Meal Proteins as Measured by Microbiological, Chemical and Biological Assay Methods
Rasmussen, Oscar Gustav
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https://hdl.handle.net/2142/60433
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Effect of Processing Temperatures on the Utilization of Lysine in Meat Meal Proteins as Measured by Microbiological, Chemical and Biological Assay Methods
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