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By GEORG BORGSTROM

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308, 11; No. 309, 10; No. 310, 8; No. 311, 6; No. 312, 6. Chimits, P. (1957). Tilapia in ancient Egypt. Food and Agr. N. FAO Fisheries Bull. 10, 211-220. Cutting, C. L. (1955). " Leonard Hill, London. Dickens, C. (1838). " London. Doorman, G. (1957). Haringkaken en Willem Beukels. Tijdschr. Geschiedenis p. 371. Hakluyt, R. (1589). , Dent, London, 1907. Huntsman, A. G. (1931). The processing and handling of frozen fish, as exemplified by ice fillets. , Bull. No. 20, 58 pp. Mayhew, H. (1861). " London.

A few general conclusions can, nevertheless, be drawn from these figures.

There is a good possibility that such tests in the future may reveal small differences in the biological values of the various kinds of fish and that such differences may be of considerable theoretical importance. It is evident, however, that questions of price, taste, and availability will continue to be more decisive factors in the choice of high-grade fish protein for practical nutrition. In summary, the nutritive value of fish proteins may be assessed in several ways: (a) the nitrogen balance method, using experimental rats, (b) employing liver enzymes from rats, (c) using xanthine oxidase, ( d ) using ct-amino-oxidase, (e) study of changes in creatinine nitrogen in 45 2.

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