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The Amino Acid Composition of Meat and Some Other Foods
Carl Morris Lyman
F. D. Brock
George Harold Godfrey
Harris Pearson Smith
John G. McNeely
Joseph Franklin Fudge
Kenneth A. Fugett
Letcher P. Gabbard
Thomas Louis Ogier
其他書名
1. Arginine, Histine, Isoleucine, Leucine, Lysine, Methionine, Phenylalanine, Threonine, Tryptophan and Valine
出版
Texas Agricultural Experiment Station
, 1948
URL
http://books.google.com.hk/books?id=r95QAQAAMAAJ&hl=&source=gbs_api
