Heat-induced changes in sulfhydryl groups and disulfide bonds in fish protein and their effect on protein and amino acid digestibility in rainbow trout (Salmo gairdneri)
Opstvedt, Johannes, Miller, Ruth, Hardy, Ronald W., Spinelli, JohnVolume:
32
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf00124a056
Date:
July, 1984
File:
PDF, 905 KB
english, 1984