Biological value of the proteins of a variety of fish meals

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Abstract
The nutritive values of a series of commercial fish meals and deodorized fish flours intended for human consumption have recently been examined for the Food and Agriculture Organization of the United Nations. It is well known that fish protein can be damaged during drying, although this damage does not necessarily occur, and as these meals were prepared under widely varying conditions in six different countries, it was considered that the results might be worthy of note.

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