RAPESEED OIL MEAL STUDIES .3. EFFECTS OF VARIATIONS IN COOKING AND CONDITIONING TEMPERATURES USED DURING EXPELLER PROCESSING OF RAPESEED ON FAT AND LYSINE CONTENT OF RAPESEED OIL MEALS

被引：6

作者：

CLANDININ, D

TAJCNAR, EW

机构：

来源：

POULTRY SCIENCE | 1961年 / 40卷 / 02期

关键词：

D O I：

10.3382/ps.0400291

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

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页码：291 / &

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[1] THE EFFECTS OF METHODS OF PROCESSING ON THE NUTRITIVE VALUE OF HERRING MEALS
CLANDININ, DR
[J]. POULTRY SCIENCE, 1949, 28 (01) : 128 - 133
[2] RAPESEED OIL MEAL STUDIES .1. EFFECTS OF VARIETY OF RAPESEED, GROWING ENVIRONMENT AND PROCESSING TEMPERATURES ON THE NUTRITIVE VALUE AND CHEMICAL COMPOSITION OF RAPESEED OIL MEAL
CLANDININ, DR
RENNER, R
ROBBLEE, AR
[J]. POULTRY SCIENCE, 1959, 38 (06) : 1367 - 1372