STUDY OF HYDROLYZED PROTEIN COMPOSITION, FREE AMINO ACID, AND TAURINE CONTENT IN DIFFERENT MUSCLES OF GALICIAN BLONDE BEEF

Author： FRANCO DANIEL GONZÁLEZ LAURA BISPO ESPERANZA RODRÍGUEZ PATRICIA GARABAL JOSÉ IGNACIO MORENO TERESA

Publisher： Blackwell Publishing

ISSN： 1046-0756

Source： Journal of Muscle Foods, Vol.21, Iss.4, 2010-10, pp. : 769-784

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