Influence of temperature and time of sterilization on the tryptophan content in canned beef

Influence of temperature and time of sterilization on the tryptophan content in canned beef

Research Authors
Sokolof, A.A. and Youssef, M.K.E.
Research Department
Department of Food Science and Technology
Research Journal
Vaproci pitanya
Research Member
Mohamed Kamal El-Sayed Yussef
Research Pages
82-84
Research Rank
1
Research Vol
4
Research Year
1962