The Digestibility Coefficient, Biological Value and Net Utilization of the Proteins of Fish Flour from Oil Sardine (Clupea Longiceps) in Children
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Authors
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Central Food Technological Research Institute, Mysore ,IN
S. Venkat Rao -
Central Food Technological Research Institute, Mysore ,INT. R. Doraiswamy
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Central Food Technological Research Institute, Mysore ,INM. N. Moorjani
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Central Food Technological Research Institute, Mysore ,INM. Swaminathan
Abstract
The wide prevalance of malnutrition among children in tropical and sub-tropical countries has been well established during recent years. Its prevention depends on increasing the production and availability of protein-rich foods in these regions- The important sources of protein-rich foods available in the above mentioned countries are oilseeds, oilseed meals, legumes and fish.Downloads
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Published
1964-07-01
How to Cite
Venkat Rao, S., Doraiswamy, T. R., Moorjani, M. N., & Swaminathan, M. (1964). The Digestibility Coefficient, Biological Value and Net Utilization of the Proteins of Fish Flour from Oil Sardine (Clupea Longiceps) in Children. The Indian Journal of Nutrition and Dietetics, 1(3), 178–181. Retrieved from https://www.informaticsjournals.com/index.php/ijnd/article/view/5006
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