The digestibility of the proteins of broad bean (Vicia faba) and soya bean (Glycine max) under in vitro conditions simulating the alimentary tracts of rainbow trout (Salmo gairdneri) and carp (Cyprinus carpio)
Author:
Publisher
Elsevier BV
Subject
Aquatic Science
Reference20 articles.
1. The utilization of some single cell proteins by fingerling mirror carp (Cyprinus carpio);Atack;Aquaculture,1979
2. The effect of heat on protein quality and on its correlation with protein structure;Block;Nutr. Abstr. Rev.,1946
3. The action of the digestive enzymes of the carp;Bondi;Br. J. Nutr.,1954
4. Energetic responses of salmon to temperature. A study of some thermal relations in the physiology and freshwater ecology of sockeye salmon (Oncorhynchus nerka);Brett;Am. Zool.,1971
5. Chemical methods of evaluating protein quality;Carpenter,1958
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