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Review: Amino acid concentration of high protein food products and an overview of the current methods used to determine protein quality.
Crit Rev Food Sci Nutr. 2018;58(15):2673-2678. doi: 10.1080/10408398.2017.1396202. Epub 2017 Dec 4.
Crit Rev Food Sci Nutr. 2018.
PMID: 29200310
Review.
The effect of bacon pump retention levels following thermal processing on bacon slice composition and sensory characteristics.
Sivendiran T, Wang LM, Huang S, Bohrer BM.
Sivendiran T, et al.
Meat Sci. 2018 Jun;140:128-133. doi: 10.1016/j.meatsci.2018.03.007. Epub 2018 Mar 10.
Meat Sci. 2018.
PMID: 29550663
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