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
id crcansciencepubl:10.1139/f47-048
record_format openpolar
spelling 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
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