THE NUTRITIVE VALUE OF HERRING MEALS .1. THE EFFECT OF HEAT

被引：12
作者：
TARR, HLA
BIELY, J
MARCH, BE
机构：
来源：
POULTRY SCIENCE | 1954年 / 33卷 / 02期
关键词：
D O I：
10.3382/ps.0330242
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
引用
收藏
页码：242 / 250
页数：9
相关论文
共 13 条
[1]   LABORATORY ESTIMATION OF THE NUTRITIVE VALUE OF SOYBEAN OIL MEALS [J].
BALLOUN, SL ;
JOHNSON, EL ;
ARNOLD, LK .
POULTRY SCIENCE, 1953, 32 (03) :517-527
[2]   THE EFFECT OF DRYING TEMPERATURE ON THE FOLIC ACID CONTENT OF HERRING MEAL [J].
BIELY, J ;
MARCH, B ;
TARR, HLA .
SCIENCE, 1952, 116 (3010) :249-250
[3]  
BIELY J, 1952, FISH RES BD CAN PROG, V90, P10
[4]   THE NUTRITIVE VALUE OF HERRING MEALS .2. EFFECT OF HEAT ON AVAILABILITY OF ESSENTIAL AMINO ACIDS [J].
BISSETT, HM ;
TARR, HLA .
POULTRY SCIENCE, 1954, 33 (02) :250-254
[5]   THE EFFECTS OF METHODS OF PROCESSING ON THE NUTRITIVE VALUE OF HERRING MEALS [J].
CLANDININ, DR .
POULTRY SCIENCE, 1949, 28 (01) :128-133
[6]  
HARRISON JSM, 1950, FISH RES BD CAN PROG, V85, P86
[7]   LACK OF EFFECT OF AMINO ACIDS ON THE GROWTH RETARDATION DUE TO UNHEATED SOYBEANS [J].
HILL, CH ;
BORCHERS, R ;
ACKERSON, CW ;
MUSSEHL, FE .
ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS, 1953, 43 (02) :286-288
[8]  
INGVALDSEN T, 1929, CANAD CHEM METALL, V13, P97
[9]   FISH REDUCTION PROCESS - RELATION OF YIELDS AND QUALITY OF PRODUCTS TO FRESHNESS OF RAW MATERIAL [J].
LASSEN, S ;
BACON, EK ;
DUNN, HJ .
INDUSTRIAL AND ENGINEERING CHEMISTRY, 1951, 43 (09) :2082-2087
[10]   Influence of drying temperature upon digestibility and biological value of fish proteins [J].
Maynard, LA ;
Tunison, AV .
INDUSTRIAL AND ENGINEERING CHEMISTRY, 1932, 24 :1168-1171
12