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

[1] LABORATORY ESTIMATION OF THE NUTRITIVE VALUE OF SOYBEAN OIL MEALS [J]. POULTRY SCIENCE, 1953, 32 (03) : 517 - 527

[2] THE EFFECT OF DRYING TEMPERATURE ON THE FOLIC ACID CONTENT OF HERRING MEAL [J]. 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]. POULTRY SCIENCE, 1954, 33 (02) : 250 - 254

[5] THE EFFECTS OF METHODS OF PROCESSING ON THE NUTRITIVE VALUE OF HERRING MEALS [J]. 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]. 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]. INDUSTRIAL AND ENGINEERING CHEMISTRY, 1951, 43 (09): : 2082 - 2087

[10] Influence of drying temperature upon digestibility and biological value of fish proteins [J]. INDUSTRIAL AND ENGINEERING CHEMISTRY, 1932, 24 : 1168 - 1171

[1] LABORATORY ESTIMATION OF THE NUTRITIVE VALUE OF SOYBEAN OIL MEALS [J]. POULTRY SCIENCE, 1953, 32 (03) : 517 - 527

[2] THE EFFECT OF DRYING TEMPERATURE ON THE FOLIC ACID CONTENT OF HERRING MEAL [J]. 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]. POULTRY SCIENCE, 1954, 33 (02) : 250 - 254

[5] THE EFFECTS OF METHODS OF PROCESSING ON THE NUTRITIVE VALUE OF HERRING MEALS [J]. 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]. 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]. INDUSTRIAL AND ENGINEERING CHEMISTRY, 1951, 43 (09): : 2082 - 2087

[10] Influence of drying temperature upon digestibility and biological value of fish proteins [J]. INDUSTRIAL AND ENGINEERING CHEMISTRY, 1932, 24 : 1168 - 1171