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...
Published in: | Journal of the Fisheries Research Board of Canada |
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1950
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Online Access: | http://dx.doi.org/10.1139/f47-048 http://www.nrcresearchpress.com/doi/pdf/10.1139/f47-048 |
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crcansciencepubl:10.1139/f47-048 2023-12-17T10:48:47+01:00 Amino Acid Composition of Fishery Products (II) Ney, Phyllis W. Deas, Catherine P. Tarr, H. L. A. 1950 http://dx.doi.org/10.1139/f47-048 http://www.nrcresearchpress.com/doi/pdf/10.1139/f47-048 en eng Canadian Science Publishing http://www.nrcresearchpress.com/page/about/CorporateTextAndDataMining Journal of the Fisheries Research Board of Canada volume 7d, issue 10, page 563-566 ISSN 0015-296X General Medicine journal-article 1950 crcansciencepubl https://doi.org/10.1139/f47-048 2023-11-19T13:38:45Z 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. Article in Journal/Newspaper Pink salmon Canadian Science Publishing (via Crossref) Journal of the Fisheries Research Board of Canada 7d 10 563 566 |
institution |
Open Polar |
collection |
Canadian Science Publishing (via Crossref) |
op_collection_id |
crcansciencepubl |
language |
English |
topic |
General Medicine |
spellingShingle |
General Medicine Ney, Phyllis W. Deas, Catherine P. Tarr, H. L. A. Amino Acid Composition of Fishery Products (II) |
topic_facet |
General Medicine |
description |
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. |
format |
Article in Journal/Newspaper |
author |
Ney, Phyllis W. Deas, Catherine P. Tarr, H. L. A. |
author_facet |
Ney, Phyllis W. Deas, Catherine P. Tarr, H. L. A. |
author_sort |
Ney, Phyllis W. |
title |
Amino Acid Composition of Fishery Products (II) |
title_short |
Amino Acid Composition of Fishery Products (II) |
title_full |
Amino Acid Composition of Fishery Products (II) |
title_fullStr |
Amino Acid Composition of Fishery Products (II) |
title_full_unstemmed |
Amino Acid Composition of Fishery Products (II) |
title_sort |
amino acid composition of fishery products (ii) |
publisher |
Canadian Science Publishing |
publishDate |
1950 |
url |
http://dx.doi.org/10.1139/f47-048 http://www.nrcresearchpress.com/doi/pdf/10.1139/f47-048 |
genre |
Pink salmon |
genre_facet |
Pink salmon |
op_source |
Journal of the Fisheries Research Board of Canada volume 7d, issue 10, page 563-566 ISSN 0015-296X |
op_rights |
http://www.nrcresearchpress.com/page/about/CorporateTextAndDataMining |
op_doi |
https://doi.org/10.1139/f47-048 |
container_title |
Journal of the Fisheries Research Board of Canada |
container_volume |
7d |
container_issue |
10 |
container_start_page |
563 |
op_container_end_page |
566 |
_version_ |
1785573044198047744 |