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PRESENT STATUS OF THE FISH MEAL QUALITY RESEARCH UNDERTAKEN TO MEET THE NEEDS OF THE INDUSTRY

Issue
MFR 19(5a), 1957
Cover date
1957
PDF
mfr195a10.pdf

Also in this issue

  • Cover
  • Contents
  • MENHADEN INDUSTRY --PAST AND PRESENT
  • OXIDATIVE DETERIORATION IN FISH AND FISHERY PRODUCTS Part IV - Progress on Studies Concerning Oxidation of Extracted Oils
  • OXIDATIVE DETERIORATION IN FISH AND FISHERY PRODUCTS Part III - Progress on Investigations Concerning Reactions Resulting in Brown Discoloration
  • OXIDATIVE DETERIORATION IN FISH AND FISHERY PRODUCTS Part II - Progress on Studies Concerning Mechanism of Oxidation of Oil in Fish Tissue
  • OXIDATIVE DETERIORATION IN FISH AND FISHERY PRODUCT Part I - Introduction
  • VITAMIN CONTENT OF FISHERY BYPRODUCTS
  • NEW ENGLAND FISH MEALS IN THE NATIONAL FISH-MEAL RESEARCH PROGRAM
  • DYE-BINDING CHARACTERISTICS OF FISH-MEAL PROTEIN
  • DEVELOPMENT OF METHODS FOR BIOASSAY OF GROWTH FACTORS PRESENT IN FISHERY INDUSTRIAL PRODUCTS-PRELIMINARY INVESTIGATION OF PRESENCE OF UNIDENTIFIED NUTRITIONAL FACTORS
  • DETERMINATION OF UNKNOWN GROWTH FACTORS IN FISH MEALS BY CHICK -GROWTH TESTS