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High True Ileal Digestibility but Not Postprandial Utilization of Nitrogen from Bovine Meat Protein in Humans Is Moderately Decreased by High-Temperature, Long-Duration Cooking.
scientific article
Author/s
author: Didier Rémond, Robert Benamouzig, Claire Gaudichon
Work details
Publication date
August 19, 2015
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Language
English
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