Table 3. Percentage Apparent Protein Digestibility of Clam, Whelk, Oyster, Periwinkle and Casein

From

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

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

American Journal of Food Science and Technology. 2020, 8(5), 172-175 doi:10.12691/ajfst-8-5-1