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October 1, 1932Industrial & Engineering Chemistry

Influence of Drying Temperature upon digestibility and Biological Value of Fish Proteins

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LML. A. MaynardCornell UniversityATA. V. TunisonUnited States Fish and Wildlife Service

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Maynard et al. (1932) studied this question.

synapsesocial.com/papers/6a84b0b263149f2fb08e3ce0https://doi.org/10.1021/ie50274a020
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