Total and free amino acids in fishmeals and vacuum-dried codfish organs, flesh, bones, skin and stomach contents
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference5 articles.
1. The estimation of the available lysine in animal-protein foods
2. The ‘available lysine’ content of fish meals
3. Proteinhydrolysis: A Description of the Method Used at the Department of Animal Physiology in Copenhagen
4. Automatic Recording Apparatus for Use in Chromatography of Amino Acids
5. Availability of sulphur amino acids in protein foods
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1. Protein content and amino acid composition of young Atlantic halibut (Hippoglossus hippoglossus L.) captured in the autumn in north Norway;ICES Journal of Marine Science;1993-02
2. Estimating cell concentration in the presence of suspended solids: A light scatter technique;Biotechnology and Bioengineering;1992-10-20
3. Fish protein concentrates for pre-ruminant calves: Effects of processing temperatures and source of fish on protein digestibility and biological value;Animal Feed Science and Technology;1987-10
4. Cefalotórax de camarão-rosa: I. valor nutricional da proteína de sua farinha;Boletim do Instituto Oceanográfico;1981
5. Utilization of Fish and Animal Byproducts in Mink Nutrition;Acta Agriculturae Scandinavica;1979-01
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