Evaluation of whisky distillery by-products. VI. The reduction in digestibility of malt distiller's grains by fatty acids and the interaction with calcium and other reversal agents-Reference-Cited by-同舟云学术

Evaluation of whisky distillery by-products. VI. The reduction in digestibility of malt distiller's grains by fatty acids and the interaction with calcium and other reversal agents

Published:1972-02 Issue:2 Volume:23 Page:247-258
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

El Hag G. A.,Miller T. B.

Publisher

Wiley

Subject

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

Reference16 articles.

1. Evaluation of whisky distillery by-products II.—-Studies on thein vitro digestibility of malt distiller's grains

2. Evaluation of whisky distillery by-products III.—Effect of calcium supplements on the digestibility and intake of ruminant diets containing malt distiller's grains

3. The Relation of Cellulose and Lignin Content to the Nutritive Value of Animal Feeds

4. Modern Methods of Plant Analysis. Vol. 2. ( ; , eds.) Springer-Verlag, Berlin. 1955.

5. Some observations on volatile fatty acids in the sheep's rumen

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