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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...

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