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Archaeology International
Architecture_MPS
Europe and the World: A law review
Film Education Journal
History Education Research Journal
International Journal of Development Education and Global Learning
International Journal of Social Pedagogy
Jewish Historical Studies: A Journal of English-Speaking Jewry
Journal of Bentham Studies
London Review of Education
Radical Americas
Research for All
The Journal of the Sylvia Townsend Warner Society
The London Journal of Canadian Studies
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About UCL Press
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The Amino Acid Composition of Food Proteins
edited-book
Author(s):
Richaed J. Block
Publication date
(Print):
1945
Publisher:
Elsevier
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AHRO Reviews Food Sciences & Nutrition
Most cited references
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ON TYROSINE AND TRYPTOPHANE DETERMINATIONS IN PROTEINS
Otto Folin
,
Vintila Ciocalteu
(1927)
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Genetic Control of Biochemical Reactions in Neurospora
G. Beadle
,
E. Tatum
(1941)
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AMINO-ACIDS OF GELATIN
H.D. Dakin
(1920)
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Author and book information
Book Chapter
Publication date (Print):
1945
Pages
: 119-134
DOI:
10.1016/S0065-3233(08)60622-1
SO-VID:
58f39c66-93f7-41bf-817b-eaf5f452a35c
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Book chapters
pp. 85
The Microbiological Assay of Amino Acids
pp. 119
The Amino Acid Composition of Food Proteins
pp. 135
The Relationship of Protein Metabolism to Antibody Production and Resistance to Infection
pp. 155
Terminal Amino Acids in Peptides and Proteins
pp. 179
The Copper Proteins
pp. 249
Mucoids and Glycoproteins
pp. 277
The Reactions of Formaldehyde with Amino Acids and Proteins
pp. 337
Wheat Gluten
pp. 361
Protein Denaturation and the Properties of Protein Groups
pp. 387
X-Ray Diffraction and Protein Structure
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