Hostname: page-component-78c5997874-4rdpn Total loading time: 0 Render date: 2024-11-08T19:30:35.654Z Has data issue: false hasContentIssue false

Nutrition

Published online by Cambridge University Press:  11 November 2009

Get access

Extract

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.

Type
Nutrition
Copyright
Copyright © World's Poultry Science Association 1928

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)