Aspartic acid racemization in fish meal as induced by thermal treatment

Aquaculture Nutrition

Volumn 2, Issue 2, 1996, Pages 95-99

  Luzzana, U ^a   Mentasti, T ^a   Moretti, V M ^a   Albertini, A ^a   Valfre F ^a  

^a UNIVERSITY OF MILAN   (Italy)

Author keywords

Aspartic acid; D amino acids in protein; Fish meal quality; GC MS; Processing conditions; Racemization rate

Indexed keywords

EID: 0001811767     PISSN: 13535773     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2095.1996.tb00014.x     Document Type: Article

References (29)

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