Free amino acid composition of white and red meat of tuna

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dc.contributor.authorGeorge, C.
dc.contributor.authorJames, M.A.
dc.date.accessioned2013-11-22T06:06:04Z
dc.date.available2013-11-22T06:06:04Z
dc.date.issued1991
dc.description.abstractThe 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.identifier.citationseafood export journal 1991: 23(9), 26-27en_US
dc.identifier.urihttp://hdl.handle.net/123456789/582
dc.language.isoenen_US
dc.publisherSeafood exporters asosciation of India, Cochinen_US
dc.subjectAmino aciden_US
dc.subjectkatzuwonus pelamisen_US
dc.titleFree amino acid composition of white and red meat of tunaen_US
dc.typeArticleen_US
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