Fish hyrdolyzates from commercial Philippine species / L.G. Salcedo, G. Guevara and S.V. Bersamin
Material type: ArticlePublisher: Quezon City, Philippines : Bureau of Fisheries and Aquatic Resources , 1961 - 1970Content type:- text
- computer
- online resource
- 2672-2836 (Online)
Item type | Current library | Collection | Call number | Vol info | Status | Date due | Barcode | |
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Journal Article | NFRDI Central Office NFRDI KMRC Indexed Materials Collection | Electronic | Volume 8, Issue no. 2 ( 1960), page 213 - 224 | Available | IMC000070 | |||
Journal | NFRDI Central Office NFRDI KMRC Institutional Repository Collection | Electronic | SH 1 .B9524 1970 vol. 8 no. 2 (Browse shelf(Opens below)) | Volume 8, No. 2 (July - December 1960 - 1970) | Available | IRC00013 |
Includes bibliographical references
Hydrolyzed fish protein was prepared from five species of common Philippine market fishes. The process followed has the advantage of inverting any kind of fish flesh into hydrolyzed protein, a product which is best recommended for special diet therapy, as an important supplement to diets of convalescent patients and as medications to specific types of ulcer. Hydrolyzed fish protein also makes possible the utilization of cheap species of fish particularly those with low commercial value into high quality protein foods.
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