Nutritive Values of Shrimp Flour

descriptionPublicationkeyboard_double_arrow_right Article 01 Aug 1966 English Publisher:Springer Science and Business Media LLCJournal:Nature, volume 211, pages 860-861 (issn: 0028-0836, eissn: 1476-4687,

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Authors: P R, Burkholder; L M, Burkholder; P, Centeno;

doi: 10.1038/211860a0

pmid: 5968766

Nutritive Values of Shrimp Flour

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Abstract

THIS communication presents some new data and ideas concerning the chemical constituents and potential uses for shrimp of the south Atlantic Ocean, and points the way to further systematic investigations of the links in selected food chains, such as that of phytoplankton→zooplankton→fishery resources.

Related Organizations

King’s University
United States
Columbia University
United States

Keywords

Crustacea, Flour, Animals, Nutritional Physiological Phenomena, Amino Acids

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