Amino acids in commercially produced blood meals
- 1 July 1978
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 26 (4) , 979-981
- https://doi.org/10.1021/jf60218a033
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Some Factors Which Affect the Availability of Lysine in Blood MealsPoultry Science, 1976
- Blood Meal as a Source of Protein in Turkey Starting DietsPoultry Science, 1960
- The Availability of Lysine in Blood Meal for Chicks and PoultsPoultry Science, 1957