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Ultrafiltration studies on hydrolysed bovine haemoglobin
An increasing demand on food supplies has turned the attention of food researchers to the possibility of using different sources of proteins (such as in blood from slaughtered animals) that up to now have been wasted or underutilized. [Continues.]
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| Format: | Default Thesis |
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1989
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| Online Access: | https://hdl.handle.net/2134/27775 |
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