Author:
Crowther Charles,Woodman Herbert Ernest
Abstract
At the close of the digestion experiments described in the foregoing communication a quantity of the “seeds” hay of known composition and digestibility remained which was sufficient for one further experimental period. The opportunity was therefore taken of determining the digestibility of dried yeast, a by-product of the fermentation industries which is being produced in increasing quantities and which has attracted notice since the outbreak of war.
Publisher
Cambridge University Press (CUP)
Subject
Genetics,Agronomy and Crop Science,Animal Science and Zoology
Cited by
3 articles.
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