Prevention of browning during batch dry rendering
- 1 May 1974
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 25 (5) , 529-533
- https://doi.org/10.1002/jsfa.2740250512
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
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- Use of Free Amino Acid Concentrations in Blood Plasma in Evaluating the Amino Acid Adequacy of Intact Proteins for Chick GrowthJournal of Nutrition, 1965
- Nurtitional evaluation of meat meals for poultry. III. Association of chick growth with the bone, calcium, and protein contributed by meat meals to diets, and the effect of mineral and vitamin plus antibiotic supplementationAustralian Journal of Agricultural Research, 1965
- Effect of heat treatment on the nutritive value of proteins: Chemical and balance studiesJournal of the Science of Food and Agriculture, 1962