Sulphur and methionine content of some fresh water fishes of Madras
1966
Sreenivasan, A. | Natarajan, M.V.
The importance of sulphur amino acids, especially of methionine, in our nutrition is too well known to be emphasized. But adequate data on the sulphur and methionine contents of the cheapest of our animal foods viz., fish, are not available. In this note, the total sulphur and methionine content of 18 common fresh water fishes is presented. Total sulphur was determined by Osborne perioxide method (Winton & Winton, 1945) and methionine by the colorimetric method of Horn. (Horn et al., 1946)
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Эту запись предоставил Society of Fisheries Technologists