Available lysine in canned fish
| Data(s) |
1984
|
|---|---|
| Resumo |
Otolithus argenteus was canned in brine by heat processing at two different steam pressures either at 0.70 kg/cm super(2) or 1.05 kg/cm super(2) for 25 minutes. The nutritive value of canned fish as evaluated by the total nitrogen and available lysine did not alter much either during heat processing or during storage over a period of nine months at 28 degree plus or minus 5 degree C. |
| Formato |
application/pdf |
| Identificador |
http://aquaticcommons.org/15887/1/JIFA14-15_037.pdf Rao, D. Ramananda and Gadre, Ujjwala V. (1984) Available lysine in canned fish. Journal of the Indian Fisheries Association, 14-15, pp. 37-39. |
| Idioma(s) |
en |
| Relação |
http://aquaticcommons.org/15887/ |
| Palavras-Chave | #Fisheries |
| Tipo |
Article NonPeerReviewed |
