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Moore, J.C., DeVries, J.W., Lipp, M., Griffiths, J.C. and Abernethy, D.R. (2010) Total Protein Methods and Their Potential Utility to Reduce the Risk of Food Protein Adulteration. Comprehensive Reviews in Food Science and Food Safety, 9, 330-357.
https://doi.org/10.1111/j.1541-4337.2010.00114.x

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