Open AccessResearch on the amino acid composition in semi-smoked sausages containing lentils, juniper and thyme
Author(s) -
Ірина Іллівна Маркович
Publication year - 2014
Publication title -
eastern-european journal of enterprise technologies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.268
H-Index - 24
eISSN - 1729-4061
pISSN - 1729-3774
DOI - 10.15587/1729-4061.2014.28725
Subject(s) - food science , amino acid , methionine , valine , chemistry , cystine , lysine , composition (language) , biological value , biochemistry , cysteine , linguistics , philosophy , enzyme