Effect of deep fat frying on the availability of lysine in fish fillets
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1974.tb01768.x/fullpdf
Reference9 articles.
1. Biely , J. March , B.E. Tarr , H.L.A. 1951 Pacific Biological Station (Progress Reports) 89
2. The estimation of the available lysine in animal-protein foods
3. Chemical and nutritional changes in stored herring meal
4. F.A.O. 1970 Nutritional Studies
5. The effect of time of heating on the thermal polymerization of l-lysine
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3. The Effect of Heat-Induced Changes in Nitrogenous Constituents on the Properties of Seafoods;Seafood Proteins;1994
4. Degradation Kinetics of Protein Digestibility and Available Lysine During Thermal Processing of Tuna;Journal of Food Science;1992-07
5. Quality of Lipids of Indian Deep Fat Fried Food Products;Lipid / Fett;1990-01
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