Chemical and nutritional changes in stored herring meal. 3. Effect of heating at controlled moisture contents on the binding of amino acids in freeze-dried herring press cake and in related model systems.
D000596:Amino Acids / Q000737:chemistry*; D000818:Animals; D005399:Fishes / Q000737:chemistry*; D005612:Freeze Drying; D006361:Heating; D006358:Hot Temperature; D062407:Meals; D011506:Proteins / Q000737:chemistry*; D017747:Seafood
D000596:Amino Acids; D011506:Proteins
AMINO ACIDS/chemistry; FISH/chemistry; HEAT; PROTEINS/chemistry