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Abstract

In vitro methods to evaluate protein digestibility are rapid and allow close observation of the peptide bonds cleaved while using only small amounts of raw materials. The recently developed pH-stat assay using an enzyme preparation from shrimp hepatopancreas, was used to evaluate the degree of...

Author(s)
Ezquerra, J. M.; García-Carreño, F. L.; Carrillo, O.
Citation
Aquaculture, 1998, 163, 1/2, pp 123-136