The โavailable lysineโ content of fish m
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June Olley; Helen Watson
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Article
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1961
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John Wiley and Sons
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English
โ 853 KB
## Abstract The โavailable lysineโ 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