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The Effect of Heating or Dehydration during the Manufacture of Fish Meal upon its Digestibility

  • TOMIYAMA T
  • ISHIKAWA S
Journal of the agricultural chemical society of Japan (1938) 14(8) 998-1000
DOI: 10.1271/nogeikagaku1924.14.8_998
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TOMIYAMA, T., & ISHIKAWA, S. (1938). The Effect of Heating or Dehydration during the Manufacture of Fish Meal upon its Digestibility. Journal of the Agricultural Chemical Society of Japan, 14(8), 998–1000. https://doi.org/10.1271/nogeikagaku1924.14.8_998

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