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Quality Characteristic and Lysine Available of Smoked Fish

โœ Scribed by Swastawati, Fronthea; Susanto, Eko; Cahyono, Bambang; Trilaksono, Wahyu Aji

Book ID
119191051
Publisher
Elsevier
Year
2012
Weight
233 KB
Volume
2
Category
Article
ISSN
2212-6708

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The โ€˜available lysineโ€™ content of fish m
The โ€˜available lysineโ€™ content of fish meals
โœ June Olley; Helen Watson ๐Ÿ“‚ Article ๐Ÿ“… 1961 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 853 KB

## Abstract The โ€˜available 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