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Digestibility coefficient, biological value and net utilization of the proteins of fish flour from oil sardine (Clupea longiceps) in children.
Venkat Rao, S. and Doraiswamy, T. R. and Moorjani, M. N. and Swaminathan, M. (1964) Digestibility coefficient, biological value and net utilization of the proteins of fish flour from oil sardine (Clupea longiceps) in children. Journal of Nutrition and Dietetics, 1. pp. 178-181.
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Abstract
The present paper describes the results obtained with children on the digestibility coefficient. biological value and net protein utilization of the proteins of fish flour from oil sardine.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | malnutrition, proteins of fish, fish flour, oil sardine |
| Subjects: | 600 Technology > 01 Medical sciences > 03 Child nutrition 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Fish |
| Divisions: | Dept. of Biochemistry |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 13 Aug 2013 10:58 |
| Last Modified: | 13 Aug 2013 10:58 |
| URI: | http://ir.cftri.res.in/id/eprint/3789 |
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