VARIABILITY IN NUTRITIONAL VALUE OF FISH FLOUR

被引：8

作者：

MORRISON, AB

MCLAUGHLAN, JM

机构：

来源：

CANADIAN JOURNAL OF BIOCHEMISTRY AND PHYSIOLOGY | 1961年 / 39卷 / 03期

关键词：

D O I：

10.1139/o61-050

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

引用

页码：511 / &

共 50 条

[1] STUDIES ON THE NUTRITIONAL VALUE OF DEFATTED FISH FLOUR
MORRISON, AB
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[J]. CANADIAN JOURNAL OF BIOCHEMISTRY AND PHYSIOLOGY, 1960, 38 (05): : 467 - 473
[2] STUDIES ON THE NUTRITIONAL VALUE OF DEFATTED FISH FLOUR
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[J]. FEDERATION PROCEEDINGS, 1960, 19 (01) : 326 - 326
[3] Nutritional value and sensory acceptability of fish burger prepared with flaxseed flour
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[4] UTILIZATION OF MINCED FISH MUSCLE (MFM) OF TILAPIA IN PREPARATION OF FLOUR WITH A HIGH NUTRITIONAL VALUE
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[5] THE NUTRITIONAL-VALUE OF FLOUR - REPLY
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[J]. ROYAL SOCIETY OF HEALTH JOURNAL, 1957, 77 (07): : 432 - 432
[6] THE COMPOSITION AND NUTRITIVE-VALUE OF FLOUR .A. THE NUTRITIONAL-VALUE OF FLOUR
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[J]. ROYAL SOCIETY OF HEALTH JOURNAL, 1957, 77 (05): : 228 - 234
[7] FACTORS INFLUENCING NUTRITIONAL VALUE OF FISH FLOUR .3. FURTHER STUDIES ON AVAILABILITY OF AMINO ACIDS
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[J]. CANADIAN JOURNAL OF BIOCHEMISTRY AND PHYSIOLOGY, 1963, 41 (06): : 1589 - &
[8] FACTORS INFLUENCING NUTRITIONAL VALUE OF FISH FLOUR .3. FURTHER STUDIES ON AVAILABILITY OF AMINO ACIDS
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[J]. CANADIAN JOURNAL OF BIOCHEMISTRY AND PHYSIOLOGY, 1963, 41 (07): : 1589 - &
[9] FACTORS INFLUENCING NUTRITIONAL VALUE OF FISH FLOUR .3. FURTHER STUDIES ON AVAILABILITY OF AMINO ACIDS
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[J]. FEDERATION PROCEEDINGS, 1963, 22 (02) : 551 - &
[10] FACTORS INFLUENCING NUTRITIONAL VALUE OF FISH FLOUR .2. AVAILABILITY OF LYSINE AND SULPHUR AMINO ACIDS
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SABRY, ZI
[J]. CANADIAN JOURNAL OF BIOCHEMISTRY AND PHYSIOLOGY, 1963, 41 (03): : 649 - &

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