Chemical and biological assay procedures for lysine in fish meals
- 1 February 1984
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 35 (2) , 154-164
- https://doi.org/10.1002/jsfa.2740350206
Abstract
No abstract availableThis publication has 10 references indexed in Scilit:
- REACTIVE LYSINE IN FOODSTUFFS AS MEASURED BY A RAPID DYE‐BINDING PROCEDUREJournal of Food Science, 1979
- Assessment of the nutritional quality of proteins: the use of ‘ileal’ digestibilities of amino acids as measures of their availabilitiesBritish Journal of Nutrition, 1979
- Digestibility and lysine values of proteins heated with formaldehyde or glucoseJournal of Agricultural and Food Chemistry, 1978
- Application of chemical and biological assay procedures for lysine to fish mealsJournal of Agricultural and Food Chemistry, 1976
- Influence of Residual Lipids on the Nutritive Value of Fish MealActa Agriculturae Scandinavica, 1975
- Problems in the determination of FDNB‐available lysineJournal of the Science of Food and Agriculture, 1971
- Procedures for Detecting Outlying Observations in SamplesTechnometrics, 1969
- A growth assay with chicks for the lysine content of protein concentratesBritish Journal of Nutrition, 1963
- The estimation of the available lysine in animal-protein foodsBiochemical Journal, 1960
- Fish products as protein supplements to cerealsBritish Journal of Nutrition, 1957