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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

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
  • Table 1. Proximate composition of oven dried sample of 4 selected shell fish meat
  • Table 2. PER values of protein used in the Diets for Rat assay
  • Table 3. Percentage Apparent Protein Digestibility of Clam, Whelk, Oyster, Periwinkle and Casein