Published in
Elsevier, Food Chemistry, (254), p. 292-301, 2018
DOI: 10.1016/j.foodchem.2018.01.164
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Effects of macro-nutrient, micro-nutrient composition and cooking conditions on in vitro digestibility of meat and aquatic dietary proteins
Journal article published in 2018 by
Jiaqiang Luo,
Cheryl Taylor,
Thomas Nebl 
,
Ken Ng ,
Louise E. Bennett
,
Ken Ng ,
Louise E. Bennett
This paper was not found in any repository, but could be made available legally by the author.
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