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Food proteins from red meat by-products

  • Jobling A
Springer US, (1994), 31-50
DOI: 10.1007/978-1-4615-2652-0_2
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Jobling, A. (1994). Food proteins from red meat by-products. In New and Developing Sources of Food Proteins (pp. 31–50). Springer US. https://doi.org/10.1007/978-1-4615-2652-0_2

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