Chemical and nutritional changes in stored herring meal

Abstract

That the protein of foods can suffer loss of nutritive value as a result of overheating during processing is well known, and Carpenter, Ellinger, Munro & Rolfe (1957) have reported the effects of heating under various conditions on the nutritive value and available lysine of the protein of fish meal. It has been shown also that interaction between proteins… (More)

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7 Figures and Tables