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Aspects of physical and chemical alterations to proteins during food processing - some implications for nutrition

Juliet A Gerrard1, Moritz Lasse, Justine Cottam

  • 1Riddet Institute, Massey University, PB 11 222, Palmerston North 4442, New Zealand. juliet.gerrard@canterbury.ac.nz

The British Journal of Nutrition
|October 31, 2012
PubMed

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