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Q38360825-A7631A77-963B-4851-A4D3-1E0176AB917D
Q38360825-A7631A77-963B-4851-A4D3-1E0176AB917D
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http://www.wikidata.org/entity/statement/Q38360825-A7631A77-963B-4851-A4D3-1E0176AB917D
The use of three dye-binding procedures for the assessment of heat damage to food proteins.
P2860
Q38360825-A7631A77-963B-4851-A4D3-1E0176AB917D
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38360825-A7631A77-963B-4851-A4D3-1E0176AB917D
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wasDerivedFrom
84ae769938fa8224fed6534bf4f3bb205a8a5f8b
P2860
The amino acid composition of mammalian collagen and gelatin