The Digestibility Coefficient, Biological Value and Net Utilization of the Proteins of Fish Flour from Oil Sardine (Clupea Longiceps) in Children

Jump To References Section

Authors

  • Central Food Technological Research Institute, Mysore ,IN
  • Central Food Technological Research Institute, Mysore ,IN
  • Central Food Technological Research Institute, Mysore ,IN
  • Central Food Technological Research Institute, Mysore ,IN

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

Download data is not yet available.

Metrics

Metrics Loading ...

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

Issue

Section

Original Articles