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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.com/id/eprint/3789

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