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Nutrition

Published online by Cambridge University Press:  11 November 2009

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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
Information
International Review of Poultry Science , Volume 1 , Issue 4 , December 1928 , pp. 53 - 56
Copyright
Copyright © World's Poultry Science Association 1928

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