Effects of storage and processing on the nutritive value of certain Nigerian foods
β Scribed by M. E. Ukhun
- Publisher
- Springer
- Year
- 1986
- Tongue
- English
- Weight
- 402 KB
- Volume
- 42
- Category
- Article
- ISSN
- 1420-682X
No coin nor oath required. For personal study only.
π SIMILAR VOLUMES
The storage (-28 degrees C) of squids prior to thermal treatment (steaming at 100 degrees C and autoclaving at 115 degrees C) was found to exert no significant influence on the available lysine and tryptophan contents of the flesh stored for no longer than 9-10 months. During a longer period of stor
## Abstract When planning canned foods the protein value Net Dietaryβprotein Energy percent = 8% of a 5βmonth old infant's requirement was considered as constant. The nutritive value required for this purpose was calculated on the basis of amino acid composition, making use of the MORUPβOLESEN inde