1964•Journal of the Japanese Society of Food and NutritionRequires access

On the amino acid contents in hot water extracts from food material. 3. On the amino acid contents in the hot water extracts from meats.

Y. Yabuki, Kiyoshi Izumi

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Key concepts: Food science, Amino acid, Chemistry, Biology, Biochemistry

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On the amino acid contents in hot water extracts from food material. 3. On the amino acid contents in the hot water extracts from meats. — Research Paper | ScholarLens