Methods for Evaluating the Feeding Quality of Meat-and-Bone Meals
Open Access
- 1 May 1963
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 42 (3) , 642-646
- https://doi.org/10.3382/ps.0420642
Abstract
No abstract availableThis publication has 10 references indexed in Scilit:
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- Studies on protein concentrates for animal feedingJournal of the Science of Food and Agriculture, 1960
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- Feed Digestibility, Chemical Method for Measuring Relative Digestibility of Animal Protein FeedstuffsJournal of Agricultural and Food Chemistry, 1955
- FACTORS AFFECTING THE AVAILABILITY OF LYSINE IN HEAT-PROCESSED CASEINJournal of Biological Chemistry, 1948
- Deficiencies in Over-Heated Soybean Oil MealPoultry Science, 1947
- THE USE OF DYES FOR THE DETERMINATION OF ACID AND BASIC GROUPS IN PROTEINSPublished by Elsevier ,1944
- The Effect of Amino-Acid Supplements and of Variations in Temperature and Duration of Heating Upon the Biological Value of Heated CaseinJournal of Nutrition, 1938
- Supplementary Values of Animal Protein Concentrates in Chick RationsJournal of Nutrition, 1935