DEGRADATION KINETICS OF PROTEIN DIGESTIBILITY AND AVAILABLE LYSINE DURING THERMAL-PROCESSING OF TUNA

Citation
BANGA, J. R., ALONSO, A. A., GALLARDO, J. M., & PEREZ‐MARTIN, R. I. (1992). Degradation Kinetics of Protein Digestibility and Available Lysine During Thermal Processing of Tuna. Journal of Food Science, 57(4), 913–915. Portico. https://doi.org/10.1111/j.1365-2621.1992.tb14321.x
DOI:
DOI: 10.1111/J.1365-2621.1992.TB14321.X
Year of publication:
1992