The ‘available lysine’ content of fish meals
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference44 articles.
1. EVALUATION OF PROTEIN IN FOODS: IV. A SIMPLIFIED CHEMICAL SCORE
2. Nutrition of the bacon pig. XIX. The requirement of the bacon pig for certain essential amino acids
3. & , ‘Evaluation of protein quality’ in ‘Processed Plant Protein Foodstuffs’, ed. 1958, p. 166 (New York: Academic Press Inc.)
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1. Effects of sodium nitrite and formaldehyde on the lysine content of fish muscle. Model experiments;Food Chemistry;1991-01
2. Laboratory Methods for the Evaluation of Changes in Protein Quality;Newer Methods of Nutritional Biochemistry with Applications and Interpretations;1970
3. Total and free amino acids in fishmeals and vacuum-dried codfish organs, flesh, bones, skin and stomach contents;Journal of the Science of Food and Agriculture;1969-04
4. Methodology of Protein Evaluation;Mammalian Protein Metabolism;1969
5. Nutritional value of fish visceral meals;Journal of the Science of Food and Agriculture;1968-05
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