Amino Acid Composition of Fishery Products (II)

The essential amino acids arginine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, valine, tryptophane and tyrosine were determined in the following fishery products using microbiological assay technique: fish meals, stickwaters (fish solubles), condensed fish solubles...

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Bibliographic Details
Published in:Journal of the Fisheries Research Board of Canada
Main Authors: Ney, Phyllis W., Deas, Catherine P., Tarr, H. L. A.
Format: Article in Journal/Newspaper
Language:English
Published: Canadian Science Publishing 1950
Subjects:
General Medicine
Pink salmon
Online Access:http://dx.doi.org/10.1139/f47-048
http://www.nrcresearchpress.com/doi/pdf/10.1139/f47-048
Description
Summary:The essential amino acids arginine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, valine, tryptophane and tyrosine were determined in the following fishery products using microbiological assay technique: fish meals, stickwaters (fish solubles), condensed fish solubles, liver, commercial liver hydrolysate, frozen pink salmon viscera, chum salmon fingerlings and herring scales.

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