Evaluation of methanol‐grown bacteria and hydrocarbon‐grown yeast as sources of protein for poultry: Performance of broilers during the finishing period-Reference-Cited by-同舟云学术

Evaluation of methanol‐grown bacteria and hydrocarbon‐grown yeast as sources of protein for poultry: Performance of broilers during the finishing period

Published:1981-01 Issue:2 Volume:22 Page:141-152
ISSN:0007-1668
Container-title:British Poultry Science
language:en
Short-container-title:British Poultry Science

Author:

Bornstein S.,Plavnik I.,Lipstein Bianka

Publisher

Informa UK Limited

Subject

Animal Science and Zoology,General Medicine,Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/00071688108447872

Reference25 articles.

1. Effect of calorie to protein ratio on the degree of fatness in broilers fed on practical diets1

2. Differential Effects of Dietary Acidulated Soybean Oil Soapstock, Cottonseed Oil Soapstock and Tallow on Broiler Carcass Fat Characteristics

3. Biological Significance of the Accumulation of Uneven Fatty Acids in Various Animal Species Fed Diets Containing Single-cell Proteins

4. Biochemical and Toxicological Studies of n-Hydrocarbons Present in Single-cell Proteins

5. The lysine requirement of broilers during their finishing period1

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