oa Agroanimalia - The effect of curing treatment and storage on the protein quality of fish meal

Volume 3, Issue 4
  • ISSN : 0302-7104



The effect of treatment of an anchovy full meal with the antioxidant, ethoxyquin, during the manufacturing process or after curing for three days at room temperature and of several heat-curing methods was compared with the effect of curing at room temperature on the protein quality of the meals. N retention by chickens was used as criterion of protein quality.

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