Influencia da coccao previa no valor biologico de concentrados proteicos de sardinha, obtidos por extracao con etanol. / Influence of the previous cooking in the biological value of sardine protein concentrates, obtained by extraction with ethanol
Arch. latinoam. nutr
; 31(1): 73-92, 1981.
Article
in Portuguese
| LILACS
| ID: lil-3024
Responsible library:
BR1.1
Subject(s)
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Collection:
International databases
Database:
LILACS
Main subject:
Dietary Proteins
/
Fish Flour
/
Food Technology
Language:
Portuguese
Journal:
Arch. latinoam. nutr
Journal subject:
Bioqu¡mica
/
EducaÆo Alimentar e Nutricional
/
Fenmenos Fisiol¢gicos da NutriÆo
/
Microbiologia de Alimentos
/
NUTRICAO
Year:
1981
Document type:
Article
