Investigations on Fish Meals. I. The Nature of the Water-soluble Nitrogen Compounds by W. L. Davies. Agricultural Department, University College, Reading-Journal of the Society of Chemical Industry. Oct. 16. 1925. Jan. 29, '26.

The amount and nature of the water-soluble nitrogenous compounds of various fish meals vary considerably owing to the differences in treatment during manufacture. ‘Yellow’ fish meal extracts contain a larger amount of simple protein degradation products than do the extracts of ‘white’ meals.