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Protein hydrolysates from meat industry by-products

J D Webster1, D A Ledward, R A Lawrie

  • 1Department of Applied Biochemistry and Food Science, Food Science Laboratories, University of Nottingham School of Agriculture, Sutton Bonington, Loughborough, Leics. LE12 5RD, Great Britain.

Meat Science
|November 8, 2011
PubMed

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