Nutritional and protein quality studies of textured protein concentrate prepared from Saurida tumbil

The study showed that the destruction of lysine had not taken place during processing as the product was subjected to alcohol treatment at low temperature (0 to 5 degree C) and drying at 40 degree C.

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Bibliographische Detailangaben
Veröffentlicht in:	Fishery technology 2011-07, Vol.48 (2)
Hauptverfasser:	Sharma, P.J, Sudhakara, N.S, Goswami, U.C
Format:	Artikel
Sprache:	eng
Schlagworte:	CALIDAD PROTEICA CONTENIDO PROTEICO http://www.fao.org/aos/agrovoc#c_39685 http://www.fao.org/aos/agrovoc#c_6251 http://www.fao.org/aos/agrovoc#c_6257 PROTEIN CONTENT PROTEIN QUALITY QUALITE PROTEIQUE SAURIDA TUMBIL TENEUR EN PROTEINES
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Beschreibung
Zusammenfassung:	The study showed that the destruction of lysine had not taken place during processing as the product was subjected to alcohol treatment at low temperature (0 to 5 degree C) and drying at 40 degree C.
ISSN:	0015-3001