The Effect of Antioxidant Treatment on the Metabolizable Energy and Protein Value of Herring Meal
Open Access
- 1 May 1965
- journal article
- Published by Elsevier in Poultry Science
- Vol. 44 (3) , 679-685
- https://doi.org/10.3382/ps.0440679
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
- Nutritional and Chemical Changes in the Lipid Fraction of Herring Meals with and without Antioxidant TreatmentPoultry Science, 1962
- The effect of storage temperature and antioxidant treatment on the chemical and nutritive characteristics of herring mealJournal of Oil & Fat Industries, 1961
- The estimation of the available lysine in animal-protein foodsBiochemical Journal, 1960
- Metabolizable Energy of Feed Ingredients for the Growing ChickPoultry Science, 1960
- Chemical and nutritional changes in stored herring mealBritish Journal of Nutrition, 1958
- Comparison of Metabolizable Energy and Productive Energy Determinations with Growing ChicksJournal of Nutrition, 1958
- FREEZE‐DRIED MEAT. II. THE MECHANISM OF OXIDATIVE DETERIORATION OF FREEZE‐DRIED BEEFaJournal of Food Science, 1956