Nutritional and Chemical Changes in the Lipid Fraction of Herring Meals with and without Antioxidant Treatment
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/41/3/873/4337600/poultrysci41-0873.pdf
Reference11 articles.
1. The nutritive value of herring meals 3. The effects of heat treatment and storage temperature as related to oil content;Biely;Poultry Sci.,1955
2. The effect of heat treatment on the nutritional value of some vegetable oils;Crampton;J. Nutrition,1951
3. Free fatty acids and rancidity in relation to animal by-product protein concentrates;Gray;Poultry Sci.,1941
4. The influence of hydrogenation and oxidation of fats upon their rate of absorption;Irwin;Am. J. Physiol.,1938
5. The digestibility of polymerized oils;Lassen;Arch. Biochem.,1949
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1. Metabolizable energy of fish when fed to captive Great Blue Herons (Ardea herodias);Canadian Journal of Zoology;1993-09-01
2. Effect of Diets Containing Herring Oil Oxidized to Different Degrees on Growth and Immunocompetence of Juvenile Coho Salmon (Oncorhynchus kisutch);Canadian Journal of Fisheries and Aquatic Sciences;1988-12-01
3. Chemical and nutritive changes in herring meal during storage at different temperatures with and without antioxidant treatment;Journal of the Science of Food and Agriculture;1974-08
4. The Metabolizable Energy Values and Digestibilities of Menhaden Fish Meal, Fish Solubles, and Fish Oils;Poultry Science;1972-11
5. The Effect of Ethoxyquin on the Chemical and Nutritional Changes of Poultry By-Product Meal and Poultry Offal Fat During Storage;Poultry Science;1971-01
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