The effect of cooking on the digestibility of meat

Abstract

Research Article| January 01 1930 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 Search for other works by this author on: This Site PubMed Google Scholar Biochem J (1930) 24 (6): 1728–1733. https://doi.org/10.1042/bj0241728 Views Icon Views Article contents Figures & tables Video Audio Supplementary Data Peer Review Share Icon Share Facebook Twitter LinkedIn MailTo Cite Icon Cite Get Permissions Citation Winifred Mary Clifford; The effect of cooking on the digestibility of meat. Biochem J 1 January 1930; 24 (6): 1728–1733. doi: https://doi.org/10.1042/bj0241728 Download citation file: Ris (Zotero) Reference Manager EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex toolbar search Search Dropdown Menu toolbar search search input Search input auto suggest filter your search All ContentAll JournalsBiochemical Journal Search Advanced Search This content is only available as a PDF. © 1930 CAMBRIDGE UNIVERSITY PRESS1930 Article PDF first page preview Close Modal You do not currently have access to this content.