Total and free amino acids in fishmeals and vacuum‐dried codfish organs, flesh, bones, skin and stomach contents
- 1 April 1969
- journal article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 20 (4) , 218-220
- https://doi.org/10.1002/jsfa.2740200407
Abstract
The total and free amino acid contents of Icelandic fishmeals and of various codfish organs were determined. They were compared with the available lysine found in these samples.Keywords
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- Automatic Recording Apparatus for Use in Chromatography of Amino AcidsAnalytical Chemistry, 1958