In vitro protein digestibility of pork products is affected by the method of processing

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Title
In vitro protein digestibility of pork products is affected by the method of processing
Authors
Keywords
Pork products, Particle size, In vitro digestion, LC-MS/MS
Journal
FOOD RESEARCH INTERNATIONAL
Volume 92, Issue -, Pages 88-94
Publisher
Elsevier BV
Online
2016-12-29
DOI
10.1016/j.foodres.2016.12.024

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