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Processing modifies in vitro egg protein digestibility, as well as protein efficiency ratio and body composition in rats

Abstract : Processing modifies in vitro egg protein digestibility, as well as protein efficiency ratio and body composition in rats
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https://hal-agrocampus-ouest.archives-ouvertes.fr/hal-00729386
Contributor : Céline Martel Connect in order to contact the contributor
Submitted on : Friday, September 7, 2012 - 3:37:51 PM
Last modification on : Wednesday, April 6, 2022 - 4:08:11 PM

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  • HAL Id : hal-00729386, version 1

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Claire Gaudichon, G. Fromentin, J. Piedcoq, Daniel Tomé, Didier Dupont, et al.. Processing modifies in vitro egg protein digestibility, as well as protein efficiency ratio and body composition in rats. 2011, non paginé. ⟨hal-00729386⟩

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