Availability of sulphur amino acids in protein foods. 3. Chemical and nutritional changes in heated cod muscle.
D000596:Amino Acids; D000818:Animals; D055598:Chemical Phenomena; D002621:Chemistry; D003553:Cystine; D004044:Dietary Proteins; D005399:Fishes; D005947:Glucose; D006358:Hot Temperature; D066298:In Vitro Techniques; D007930:Leucine; D008239:Lysine; D008715:Methionine; D009132:Muscles; D051381:Rats; D013302:Streptomyces; D013438:Sulfhydryl Compounds
D000596:Amino Acids; D004044:Dietary Proteins; D013438:Sulfhydryl Compounds; D003553:Cystine; D008715:Methionine; D007930:Leucine; D005947:Glucose; D008239:Lysine