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Effect of acid hydrolysis time on amino acids determination in casein and processed cheeses with different fat content

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Citace článku v časopise:
BUŇKA, František, Oldřich KŘÍŽ, Alena VELIČKOVÁ, Leona BUŇKOVÁ a Stanislav KRÁČMAR. Effect of acid hydrolysis time on amino acids determination in casein and processed cheeses with different fat content. Journal of Food Composition and Analysis [online]. 2009, vol. 22, iss. 3, s. 224-232. [cit. 2019-12-15]. ISSN 0889-1575. Dostupné z: https://www.sciencedirect.com/science/article/pii/S0889157509000337.

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