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. 1930;24(6):1728–1733. doi: 10.1042/bj0241728

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The effect of cooking on the digestibility of meat

Winifred Mary Clifford

Winifred Mary Clifford

¹The Physiological Laboratory, King's College of Household and Social Science, Kensington, London, W.8

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¹

¹The Physiological Laboratory, King's College of Household and Social Science, Kensington, London, W.8

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PMCID: PMC1254788 PMID: 16744523

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Articles from Biochemical Journal are provided here courtesy of The Biochemical Society

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