Skip to main content
Home
Scientific Publications Office
National Marine Fisheries Service

Main navigation

Show — Main navigation Hide — Main navigation
  • Home
  • Fishery Bulletin
  • Marine Fisheries Review
  • Professional Papers
  • Tech Memos
  • Legacy Series
  • Special Pubs
  • Info for Authors

EFFECT OF COOKING ON THE NUTRITIVE VALUE OF THE PROTEIN OF COD

Issue
MFR 8(12), 1946
Cover date
1946
Author(s)
A. Louise Marks and Hugo W. Nilson
PDF
mfr8121.pdf

Also in this issue

  • Cover
  • Contents
  • RECENT FISHERY PUBLICATIONS
  • FEDERAL LEGISLATION, DECISIONS, ORDERS, ETC.
  • FOREIGN FISHERY TRADE
  • OTHER FISHERY NOTES
  • FISHERY BYPRODUCTS
  • CANNED AND CURED FISH
  • FRESH AND FROZEN FISH
  • TECHNOLOGICAL RESEARCH IN SERVICE LABORATORIES
  • SECTIONAL REVIEWS
  • THIAMINE AND RIBOFLAVIN IN BAKED AND SIMMERED OYSTERS
  • GEAR USED IN THE SEA SCALLOP FISHERY