Nutritive value of some turkey diets and high protein meals assessed with the fungus Aspergillus flavus
- 1 December 1978
- journal article
- research article
- Published by Springer Nature in Plant Foods for Human Nutrition
- Vol. 28 (3) , 241-250
- https://doi.org/10.1007/bf01093954
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Use ofAspergillus flavus to evaluate the relative nutritive value in cultivars of rye, wheat and triticaleJournal of the Science of Food and Agriculture, 1976
- Use of two fungal strains as test organisms for the evaluation of relative nutritive value in cereals and legumesPlant Foods for Human Nutrition, 1976
- Microbiological assay of protein quality with Tetrahymena pyriformis WBritish Journal of Nutrition, 1966
- Untersuchungen über die Salzaufnahme bei Aspergillus nigerPlanta, 1934