Výsledky vyhledávání - "S H, McNeill"

Composition of free and peptide-bound amino acids in beef chuck, loin, and round cuts

Autor: G, Wu, H R, Cross, K B, Gehring, J W, Savell, A N, Arnold, S H, McNeill

Publikováno v: Journal of animal science. 94(6)

Meat is a food for humans. However, beef consumption in the United States has steadily declined by14% over the past decade due to a variety of factors, including insufficient knowledge of animal protein. This study quantified all proteinogenic AA as

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::0ec4e763e09f6101163d50665cf14bc4
https://pubmed.ncbi.nlm.nih.gov/27285936

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