Biological Evaluation of the Factors Affecting the Protein Quality of Fish Meals
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/39/1/45/4376321/poultrysci39-0045.pdf
Reference18 articles.
1. Biological value of proteins of a variety of fishmeals;Bender;Brit. J. Nutr.,1957
2. The effects of methods of processing on the nutritive value of herring meals;Clandinin;Poultry Sci.,1949
3. Studies to determine the nature of the damage to the nutritive value of menhaden oil from heat treatment;Common;J. Nutr.,1957
4. Multiple range and multiple F tests;Duncan;Biometrics,1955
5. Fish meals as amino acid sources in chick rations;Grau;Poultry Sci.,1955
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1. Amino acid availability values for several protein sources for yellowtail (Seriola quinqueradiata);Aquaculture;1996-10
2. Availability of amino acids from various fish meals fed to Atlantic salmon (Salmo solar);Aquaculture;1995-12
3. Apparent and true availability of amino acids from common feed ingredients for Atlantic salmon (Salmo salar) reared in sea water;Aquaculture;1992-11
4. Utilization of Fish and Animal Byproducts in Mink Nutrition;Acta Agriculturae Scandinavica;1979-01
5. References;Food Processing and Nutrition;1978
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