Studies on dried Bombay duck (Harpoden nehereus). II.—changes in the nutritive value during processing
- 1 April 1961
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 12 (4), 302-305
- https://doi.org/10.1002/jsfa.2740120408
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
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- EVALUATION OF AMINO ACIDS IN FISH PROCESSED BY VARIOUS METHODSaJournal of Food Science, 1956
- THE PROBLEM OF HEAT INJURY TO DIETARY PROTEINaJournal of Food Science, 1953
- SPECTROPHOTOMETRIC ANALYSIS OF AMINO ACIDS AND PEPTIDES WITH THEIR COPPER SALTSJournal of Biological Chemistry, 1951
- FACTORS AFFECTING THE AVAILABILITY OF LYSINE IN HEAT-PROCESSED CASEINJournal of Biological Chemistry, 1948
- Effect of Dry Heat on ProteinsIndustrial & Engineering Chemistry, 1947