CHEMICAL AND NUTRITIONAL CHANGES IN STORED HERRING MEAL .3. EFFECT OF HEATING AT CONTROLLED MOISTURE CONTENTS ON BINDING OF AMINO ACIDS IN FREEZE-DRIED HERRING PRESS CAKE AND IN RELATED MODEL SYSTEMS

被引：48
作者：
CARPENTER, KJ
MORGAN, CB
LEA, CH
PARR, LJ
机构：
来源：
BRITISH JOURNAL OF NUTRITION | 1962年 / 16卷 / 03期
关键词：
D O I：
10.1079/BJN19620044
中图分类号：
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号：
100403 ;
摘要：
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页码：451 / &
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