A VAILABLE lysine levels were A measured as a function of process temperature, time, product moisture content, pH, protein level, carbohydrate type and level. The results are reported in terms of acti-vation energy (ca 34000 cal/mole) and reference reaction rate at 100 C (ca 0.24 mg/g sample minute) for an initial zero order loss, and equa-tions which represent the data in latter stages of the loss curve.
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David R. Thompson (1976) studied this question.