Evaluation of whisky distillery by-products I.—Chemical composition and losses during transport and storage of malt distiller's grains
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference11 articles.
1. “Official Methods of Analysis”, 1960, (9th edn.) (Washington, D.C.: Association of Official Agricultural Chemists)
2. “Modern Methods of Plant Analysis”, (eds & ), 1955, Vol. 11 (Berlin: Spring-Verlag)
3. The evaluation of artificially dried grass as a source of energy for sheep:I. The effect of stage of maturity on the apparent digestibility of rye-grass, cocksfoot and timothy
4. THE COLORIMETRIC DETERMINATION OF LACTIC ACID IN BIOLOGICAL MATERIAL
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1. Barley for animal and human food;Barley;1978
2. Evaluation of Whisky Distillery By-products V.—Energy value of malt distiller's grains assessed by a modified comparative slaughter technique with lambs;Journal of the Science of Food and Agriculture;1971-02
3. Evaluation of whisky distillery by-products III.—Effect of calcium supplements on the digestibility and intake of ruminant diets containing malt distiller's grains;Journal of the Science of Food and Agriculture;1970-01
4. Evaluation of whisky distillery by-products I.—Chemical composition and losses during transport and storage of malt distiller's grains;Journal of the Science of Food and Agriculture;1969-08
5. Evaluation of whisky distillery by-products II.—-Studies on thein vitro digestibility of malt distiller's grains;Journal of the Science of Food and Agriculture;1969-08
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