Effect of cooking and curing on lysine content of pork luncheon meat.
D000818:Animals; D003296:Cooking; D008239:Lysine; D008460:Meat; D013552:Swine; D014801:Vitamin A; D014812:Vitamin K; D014815:Vitamins
D014815:Vitamins; D014801:Vitamin A; D014812:Vitamin K; D008239:Lysine
COOKING; LYSINE; MEAT/vitamins