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Determination of Protein Quality of Oven Dried Clam (Mecerneria m.), Whelk (Thias c.), Oyster (Crossostrea g.)and Periwinkle (Tympanotonus f.) Meat Using Rat Bioassay

by Ebasi Okoya Johnnie, Achinewhu, Simeon Chituru, Kiin Kabari David Barine and Eke-Ejiofor Joy

American Journal of Food Science and Technology. 2020, 8(5), 172-175. DOI: 10.12691/ajfst-8-5-1
Pub. Date: September 11, 2020Views: 2717 Downloads: 3322Like: 0

protein quality protein efficiency ratio in vivo apparent protein digestibility bioassay and proximate analysis

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