Protein quality measures determined in two allegedly poor quality fish meals and in two commercial capelin meals
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference15 articles.
1. The nutritive value of fish proteins
2. Effect of supplementing with methionine, cysteine and derivatives of thiazolidine-4-carboxylic acid on the nutritive value of Herring-meal protein
3. Sequence of Limiting Amino Acids in Fish Protein Concentrate Produced by Isopropyl Alcohol Extraction of Red Hake (Urophycis chuss)
4. Oxidation of methionine. Effects of hydrogen peroxide alone and in combination with iodide and selenite
5. Oxidation of methionine and cystine in foods treated with hydrogen peroxide
Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Nutritional quality of red shrimp,Aristeus antennatus(Risso), pink shrimp,Parapenaeus longirostris(Lucas), and Norway lobster,Nephrops norvegicus(Linnaeus);Journal of the Science of Food and Agriculture;2003-12-18
2. Sequence in Which the Amino Acids of Fish Meal Proteins Become Limiting for the Growing Rat, as Determined by “The Complete Protein Evaluation Method”;Acta Agriculturae Scandinavica;1988-01
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