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2010•Unpublished venueRequires access

Effect of thermal processing and trypsin inhibitor effect to protein digestibility in swine nutrition.

Miloš Beuković, Dejan Beuković, Dragan Glamočić, N. Ðorđević, Jasmin Levic, O. Ðuragić, S. Sredonovic

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Key concepts: Food science, Trypsin, Chemistry, Trypsin inhibitor, Biochemistry, Enzyme

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Effect of thermal processing and trypsin inhibitor effect to protein digestibility in swine nutrition. — Research Paper | ScholarLens