Influence of temperature and time of sterilization on the hydrolysis of protein substances and amino acid content of canned beef Food Technology

Influence of temperature and time of sterilization on the hydrolysis of protein substances and amino acid content of canned beef Food Technology

Research Authors
Sokolof, A.A. and Youssef, M.K.E
Research Department
Department of Food Science and Technology
Research Journal
U. S. S. R.,
Research Member
Mohamed Kamal El-Sayed Yussef
Research Pages
37-42
Research Rank
1
Research Vol
4
Research Year
1962