THE INFLUENCE OF PREVIOUS COOKING ON THE BIOLOGICAL VALUE OF SARDINE PROTEIN-CONCENTRATES, OBTAINED BY EXTRACTION WITH ETHANOL

Demoura, ECVZucas, S. M.2014-05-202014-05-201981-01-01Archivos Latinoamericanos de Nutricion. Caracas: Archivos Latinoamericanos Nutricion, v. 31, n. 1, p. 73-92, 1981.0004-0622http://hdl.handle.net/11449/3393173-92spaTHE INFLUENCE OF PREVIOUS COOKING ON THE BIOLOGICAL VALUE OF SARDINE PROTEIN-CONCENTRATES, OBTAINED BY EXTRACTION WITH ETHANOLArtigoWOS:A1981MC70600006Acesso restrito