Wheat offals: their grading, composition and digestibility
- 1 October 1923
- journal article
- research article
- Published by Cambridge University Press (CUP) in The Journal of Agricultural Science
- Vol. 13 (4) , 483-507
- https://doi.org/10.1017/s0021859600003877
Abstract
In 1913 the National Association of Millers was invited by the Board of Agriculture to formulate a definition of the term “Millers' Offals.” After some discussion the Association forwarded the following resolution: “That millers' offals, or wheaten offals sold as such, are the products of wheat and of the vegetable substances extracted from the wheats of commerce in the process of cleaning; but the proportion of such extraneous matter shall not exceed the percentage found in the wheats imported into the United Kingdom.”Keywords
This publication has 1 reference indexed in Scilit:
- Comparative determinations of the digestibility and metabolisable energy of green oats and tares, oat and tare hay and oat and tare silageThe Journal of Agricultural Science, 1922