Sequence of Limiting Amino Acids in Fish Protein Concentrate Produced by Isopropyl Alcohol Extraction of Red Hake (Urophycis chuss)-Reference-Cited by-同舟云学术

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Sequence of Limiting Amino Acids in Fish Protein Concentrate Produced by Isopropyl Alcohol Extraction of Red Hake (Urophycis chuss)

Published:1969-01-01 Issue:1 Volume:97 Page:70-78
ISSN:0022-3166
Container-title:The Journal of Nutrition
language:en
Short-container-title:

Author:

Stillings B. R.¹,Hammerle O. A.¹,Snyder D. G.¹

Affiliation:

1. Bureau of Commercial Fisheries, Technological Laboratory, College Park, Maryland

Publisher

Oxford University Press (OUP)

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

http://academic.oup.com/jn/article-pdf/97/1/70/24057482/jn0970010070.pdf

Cited by 18 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. Effects of slow-release urea and rumen-protected methionine and histidine on performance of dairy cows;Journal of Dairy Science;2015-05

2. Sequence in Which the Amino Acids of Fish Meal Protein Become Limiting for the Growing Chicken, as Determined by “The Complete Protein Evaluation Method”;Acta Agriculturae Scandinavica;1989-01

3. 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

4. EFFECTS OF SMOKING ON PROTEIN QUALITY OF ATLANTIC MACKEREL (Scomber scombrus);Journal of Food Processing and Preservation;1986-06

5. Protein quality measures determined in two allegedly poor quality fish meals and in two commercial capelin meals;Journal of the Science of Food and Agriculture;1984-10

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