Amino Acid Composition of Fishery Products (II)
- 1 October 1950
- journal article
- Published by Canadian Science Publishing in Journal of the Fisheries Research Board of Canada
- Vol. 7d (10) , 563-566
- https://doi.org/10.1139/f47-048
Abstract
The essential amino acids arginine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, valine, tryptophane and tyrosine were determined in the following fishery products using microbiological assay technique: fish meals, stickwaters (fish solubles), condensed fish solubles, liver, commercial liver hydrolysate, frozen pink salmon viscera, chum salmon fingerlings and herring scales.Keywords
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