Effects of soybean processing methods on the growth of carp (Cyprinus carpio)
- 1 April 1983
- journal article
- research article
- Published by Elsevier in Aquaculture
- Vol. 32 (1-2) , 27-38
- https://doi.org/10.1016/0044-8486(83)90267-3
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
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- HEAT INACTIVATION OF THE BASIC AMINO ACIDS AND TRYPTOPHAN aJournal of Food Science, 1951
- LIBERATION OF ESSENTIAL AMINO ACIDS FROM RAW, PROPERLY HEATED, AND OVERHEATED SOY BEAN OIL MEALJournal of Biological Chemistry, 1947