The Effect of Drying Temperature on the Folic Acid Content of Herring Meal
Author:
Affiliation:
1. Poultry Nutrition Laboratory, The University of British Columbia, and Pacific Fisheries Experimental Station, Vancouver, Canada
Publisher
American Association for the Advancement of Science (AAAS)
Subject
Multidisciplinary
Reference4 articles.
1. BIELY, J, WHEAT VERSUS CORN IN THE CONNECTICUT BROILER RATION, POULTRY SCIENCE 30: 593 (1951).
2. BIRD, O.D., OBSERVATIONS ON VITAMIN-BC CONJUGASE FROM HOG KIDNEY, JOURNAL OF BIOLOGICAL CHEMISTRY 163: 649 (1946).
3. CHELDELIN, V.M., Losses of B vitamins due to cooking of foods, JOURNAL OF NUTRITION 26: 477 (1943).
4. LILLIE, R.J., BIOLOGICAL ASSAY OF FOLIC ACID ACTIVITY IN COMMON FEEDSTUFFS, POULTRY SCIENCE 26: 289 (1947).
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1. Studies on folic acid nutrition in chicks and poults;British Poultry Science;1967-01
2. Nutritional evaluation of meat meals for poultry. II. Effect of increasing protein concentration, removal of bone, and folic acid, pyridoxine, and pantothenic acid supplementation of diets based on high and low quality meals;Australian Journal of Agricultural Research;1964
3. Fish Meal and Condensed Fish Solubles in Poultry and Livestock Feeding;Fish As Food;1962
4. Vitamins in Fish—with Special Reference to Edible Parts;Fish As Food;1961
5. Effect of drying conditions on the nutritive value of a processed stock diet for animals;Journal of the Science of Food and Agriculture;1956-07
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