2005•Unpublished venueRequires access
Study on the factors affecting the pepsin digestibility of fishmeal
Wang Lianzhu, Tan Le-yi, LI Xiao-chuan, Yuanhui Chen
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Abstract
The pepsin digestibility is the reflection of the content of protein that can be digested in fishmeal, and it is an important guide line for establishing the quality of fishmeal. Some factors affecting the pepsin digestibility of fishmeal such as storage time, processing temperature, fat,and amino content were discussed in this thesis and the further study was also discussed.