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第23号(1969-03-15) >

Please use this identifier to cite or link to this item: http://hdl.handle.net/11173/1200

Title: 調理, 加工による食品たんぱく質の栄養価の変化 (第1報) : グルコースとゼラチンの反応によるゼラチン中の有効性リジンの減少について
Other Titles: Effect of Cooking on the Nutritive Value of Food Protein (Part 1) : The Reaction between Glucose and Gelatin, and Available Lysine Content in Gelatin-Sugar Condensation Product
Authors: 新納, 英夫
Nihiro, Hideo
松原, 恭子
Matubara, Kyoko
Issue Date: 15-Mar-1969
Publisher: 京都女子大学食物学会
URI: http://hdl.handle.net/11173/1200
Appears in Collections:第23号(1969-03-15)

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