Effect of fermentation on available lysine content of dried bovine liver

Authors
Citation
D. Subba, Effect of fermentation on available lysine content of dried bovine liver, J FD SCI M, 38(3), 2001, pp. 270-271
Citations number
14
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
ISSN journal
0022-1155 → ACNP
Volume
38
Issue
3
Year of publication
2001
Pages
270 - 271
Database
ISI
SICI code
0022-1155(200105/06)38:3<270:EOFOAL>2.0.ZU;2-D
Abstract
Dehydrated bovine liver was prepared by drying it after lactic acid ferment ation. The liver was pasteurized and fermented for 56 h at room temperature and dehydrated. The dried liver contained significantly (P<0.05) higher am ount of biologically available lysine as compared to the control.