Tuna protein nutritional quality changes after canning

Journal of Food Science

Volumn 61, Issue 6, 1996, Pages 1250-1253

  Castrillón, Ana M ^a   Pilar Navarro, M ^a   Trinidad Garcia Arias M ^a  

^a CSIC   (Spain)

Author keywords

amino acids; available lysine; canning; digestibility; tuna

Indexed keywords

GLYCINE MAX; PHASEOLUS (ANGIOSPERM); SCOMBRIDAE GEN. SP.; THUNNUS ALALUNGA;

EID: 12644310311     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1996.tb10972.x     Document Type: Article

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