PILOT-PLANT DEVELOPMENT OF THE ALKALI-COOKING PROCESS FOR COTTONSEED MEATS .3. QUANTITATIVE EFFECT OF COOKING VARIABLES ON SOLUBILITY OF MEAL NITROGEN

被引：2

作者：

KING, WH

KNOEPFLER, NB

HOFFPAUIR, CL

机构：

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1958年 / 35卷 / 01期

关键词：

D O I：

10.1007/BF02582740

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：46 / 49

页数：4

共 9 条

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[3]

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[4]

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[5] PILOT PLANT DEVELOPMENT OF THE ALKALI COOKING PROCESS FOR COTTONSEED MEATS .1. EFFECT OF FLAKE THICKNESS AND OF TIME, TEMPERATURE, AND MOISTURE CONTENT DURING COOKING [J].

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JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1957, 34 (01) :27-30

[6] EFFECT OF PH DURING THE COOKING OF COTTONSEED ON THE PROPERTIES OF MEALS AND OILS [J].

KING, WH ;

WOLFORD, LT ;

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[7] EVALUATION OF PROTEIN QUALITY IN COTTONSEED MEALS BY CHICK GROWTH AND BY A CHEMICAL INDEX METHOD [J].

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[8] EFFECT OF PROCESSING VARIANTS ON THE NUTRITIVE VALUE OF COTTONSEED MEAL FOR CHICKS [J].

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BIRD, HR .

POULTRY SCIENCE, 1951, 30 (05) :651-657

[9]

NEURATH N, 1944, CHEM REV, V34, P157

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