The Effect of Autoclaving Sesame Meal on its Phytic Acid Content and on the Availability of its Zinc to the Chick ,
Open Access
- 1 March 1966
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 45 (2) , 237-241
- https://doi.org/10.3382/ps.0450237
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
- Effect of Phytic Acid on the Availability of Zinc in Amino Acid and Casein Diets Fed to ChciksJournal of Nutrition, 1964
- Zinc Availability in the Chick as Affected by Phytate, Calcium and EthylenediaminetetraacetatePoultry Science, 1964
- Chelation in Nutrition, Evidence for Natural Chelates Which Aid in the Utilization of Zinc by ChicksJournal of Agricultural and Food Chemistry, 1963
- Effect of Source and Level of Dietary Protein on the Toxicity of Zinc to the RatJournal of Nutrition, 1961
- The Biological Unavailability to the Chick of Zinc in a Sesame Meal RationJournal of Nutrition, 1960
- The Effect of Autoclaving Soybean Protein and the Addition of Ethylenediaminetetractic Acid on the Biological Availability of Dietary Zinc for Turkey PoultsJournal of Nutrition, 1959
- Phytic acid and its destruction in bakingJournal of the Society of Chemical Industry, 1942