Relationships Between Color, Trypsin Inhibitor Contents, and Urease Index of Soybean Meal and Effects on Broiler Performance
Open Access
- 1 February 1981
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 60 (2) , 393-400
- https://doi.org/10.3382/ps.0600393
Abstract
No abstract availableThis publication has 14 references indexed in Scilit:
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- Estimates on the Availability of Amino Acids in Soybean Oil Meal as Determined by Chick Growth Assay: Methodology as Applied to LysineJournal of Nutrition, 1970
- A Chick Bioassay for LysinePoultry Science, 1966
- Multiple Range and Multiple F TestsPublished by JSTOR ,1955
- Action of Moisture on Damage Done During Over-heating of Soybean Oil MealPoultry Science, 1953
- Correlation of Browning, Fluorescence, and Amino Nitrogen Change with Destruction of Methionine by Autoclaving with GlucoseScience, 1949
- Trypsin Inhibitor. VI. Effect of Various Heating Periods on the Growth Promoting Value of Soybean Oil Meal for ChicksPoultry Science, 1948
- CRYSTALLINE SOYBEAN TRYPSIN INHIBITORThe Journal of general physiology, 1947