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Digestibility of legumes and available lysine content

✍ Scribed by A. E. Bender; H. Mohammadiha; Kausar Almas

Book ID
110572207
Publisher
Springer US
Year
1979
Tongue
English
Weight
364 KB
Volume
29
Category
Article
ISSN
1573-9104

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The β€˜available lysine’ content of fish m
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✍ June Olley; Helen Watson πŸ“‚ Article πŸ“… 1961 πŸ› John Wiley and Sons 🌐 English βš– 853 KB

## Abstract The β€˜available lysine’ content of a number of different fish meals has been determined and results are given for the effects of preservation, putrefaction and of azeotropic and steam drying of the fish. Fish flours have been examined and also meals prepared from commercially unwanted sp