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.
This is a preview of subscription content, access via your institution
Access options
Subscribe to this journal
Receive 51 print issues and online access
$199.00 per year
only $3.90 per issue
Buy this article
- Purchase on Springer Link
- Instant access to full article PDF
Prices may be subject to local taxes which are calculated during checkout
Similar content being viewed by others
References
Horwitz, W., in Official Methods of Analysis of the Association of Official Agricultural Chemists, 832 (Washington, D.C., 1960).
Moore, S., Spackman, D. H., and Stein, W. H., Anal. Chem., 30, 1185 (1958).
Barton-Wright, E. C., The Microbiological Assay of the Vitamin B-Complex and Amino Acids, 179 (Pitman and Sons, New York, 1952).
Greene, R. D., and Black, A., J. Biol. Chem., 155, 1 (1944).
Orr, M. L., and Watt, B. K., Home Economics Res. Rep. No. 4, The Amino-Acid Content of Foods, 82 pp. (U.S. Dept. Agriculture, U.S. Govt. Printing Office, 1957).
Singson, C. (personal communication).
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
BURKHOLDER, P., BURKHOLDER, L. & CENTENO, P. Nutritive Values of Shrimp Flour. Nature 211, 860–861 (1966). https://doi.org/10.1038/211860a0
Issue Date:
DOI: https://doi.org/10.1038/211860a0
This article is cited by
Comments
By submitting a comment you agree to abide by our Terms and Community Guidelines. If you find something abusive or that does not comply with our terms or guidelines please flag it as inappropriate.
