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Free amino acid composition of white and red meat of tuna

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dc.contributor.author George, C.
dc.contributor.author James, M.A.
dc.date.accessioned 2013-11-22T06:06:04Z
dc.date.available 2013-11-22T06:06:04Z
dc.date.issued 1991
dc.identifier.citation seafood export journal 1991: 23(9), 26-27 en_US
dc.identifier.uri http://hdl.handle.net/123456789/582
dc.description.abstract The amino acids are usually considered to be pleasantly meaty in the proportion in which they occur in muscle and they form part of the pool from which the complex structures of the muscle proteins are built up. Present note summarises the quantitative distribution of the free amino acids in the white and red muscle of Katzuwonus pelamis . en_US
dc.language.iso en en_US
dc.publisher Seafood exporters asosciation of India, Cochin en_US
dc.subject Amino acid en_US
dc.subject katzuwonus pelamis en_US
dc.title Free amino acid composition of white and red meat of tuna en_US
dc.type Article en_US

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