Influencia de la fritura sobre el valor biológico de una proteína de pescado

Authors

  • J. A. Luque
  • Olga Moreiras-Varela
  • G Varela

Abstract

Estudiamos por Ia técnica de Mitchell modificada pOr Schiller el Valor Biológico de la proteína del pez espada (xiphias gladius). Las experiencias se realizaron en tres lotes de tatas comparativamente con la proteína cruda y frita  en aceites de soja y oliva a 180 ºC durante 10 minutos.

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References

COLUMBUS, A. Archiv. f. Tierern., 1, 321, (1951).

Escuela de Bromatología de la Universidad de Madrid. Anales de Bromatología, 9, 49, (1957).

MITCHELL, H. H., J. Biol. Chem. 58, 873, (1924).

SCHILLER; K., Zeitsch. f. Tierphysiol. Tierern., 5, 305, (1960).

VARELA, G., MOREIRAS, O. y MATEU, C., Anales de Bromatología, 11, 401, (1959).

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Published

1963-04-20

How to Cite

1.
Luque JA, Moreiras-Varela O, Varela G. Influencia de la fritura sobre el valor biológico de una proteína de pescado. Ars Pharm [Internet]. 1963 Apr. 20 [cited 2024 Jul. 22];4(3):221-7. Available from: https://revistaseug.ugr.es/index.php/ars/article/view/5901

Issue

Vol. 4 No. 3 (1963)

Section

Original Articles

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