Relative importance of the food composition losses during elevated temperature processing in free lysine and methionine.

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@article{840219eeceb24f458061dbd838a3ea7f,

title = "Relative importance of the food composition losses during elevated temperature processing in free lysine and methionine.",

author = "Wolf, \{J C\} and Thompson, \{D R\} and Warthesen, \{J J\} and Reineccius, \{G A\}",

year = "1981",

language = "English",

volume = "46",

pages = "1074",

journal = "J. Food Sci.",

}