TECHNIQUES FOR EVALUATION OF DIETARY-PROTEIN QUALITY FOR THE RAINBOW-TROUT (SALMO-GAIRDNERI)

被引：18

作者：

MARCH, BE

MACMILLAN, C

MING, FW

机构：

来源：

AQUACULTURE | 1985年 / 47卷 / 04期

关键词：

D O I：

10.1016/0044-8486(85)90213-3

中图分类号：

S9 [水产、渔业];

学科分类号：

0908 ;

摘要：

引用

页码：275 / 292

页数：18

共 9 条

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[6] ASSESSMENT OF HEAT DAMAGE TO PROTEIN DIGESTIBILITY FROM FISH MEALS BY INVITRO PEPSIN SOLUBILIZATION AT DIFFERENT TEMPERATURES [J].

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