Proteomic Investigation of Protein Profile Changes and Amino Acid Residue Level Modification in Cooked Lamb Meat: The Effect of Boiling
2015 ◽
Vol 63
(41)
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pp. 9112-9123
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1974 ◽
Vol 39
(5)
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pp. 1290-1302
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1987 ◽
Vol 262
(8)
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pp. 3754-3761
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