The effect of varying autoclaving conditions and added sodium hydroxide on amino acid content and nitrogen characteristics of feather meal-Reference-Cited by-同舟云学术

The effect of varying autoclaving conditions and added sodium hydroxide on amino acid content and nitrogen characteristics of feather meal

Published:1985-12 Issue:12 Volume:36 Page:1219-1226
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Papadopoulos Manthos C.,El-Boushy Adel R.,Roodbeen Albertus E.

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference22 articles.

1. Processed chicken feathers as feedstuff for poultry and swine. A review

2. Evaluation of Five Differently Processed Feather Meals by Nitrogen Retention, Net Protein Values, Xanthine Dehydrogenase Activity and Chemical Analysis

3. Feather meal: evaluation of the effect of processing conditions by chemical and chick assays. Ph.D. Thesis, Agricultural University, Wageningen, 1984, 139 pp.

4. Disulfide-Bond Cleavage and Formation in Proteins

5. Keratin as a Source of Protein for the Growing Chick

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