TY  - RPRT
TI  - [Findings concerning the decrease of amino acid content during ther heating of proteins].
AU  - M Svábová-Stronová
PY  - 1971
DO  - 10.1002/food.19710150509
UR  - https://pubmed.ncbi.nlm.nih.gov/5172890/
ID  - 5172890
ER  -