Open AccessArticle10.1016/s0021-9258(18)84285-5

THE RELATION OF THE CONNECTIVE TISSUE CONTENT OF MEAT TO ITS PROTEIN VALUE IN NUTRITION

H.H. Mitchell,Jessie R. Beadles,Johanita Kruger-1927-06-01-Journal of Biological Chemistry

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Keywords

Connective tissueFood scienceValue (mathematics)Content (measure theory)Relation (database)ChemistryBiologyMathematics

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