Batch dry rendering: The influence of controlled processing conditions on the quality of meat meal prepared from sheep stomachs
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference42 articles.
1. Nurtitional evaluation of meat meals for poultry. III. Association of chick growth with the bone, calcium, and protein contributed by meat meals to diets, and the effect of mineral and vitamin plus antibiotic supplementation
2. Proceedings Australasian Poultry Science Convention 1967, p. 105.
3. Nutritive value of meat meals. I—Possible growth depressant factors
4. Studies on protein concentrates for animal feeding
5. Progress report on an assessment of laboratory procedures suggested as indicators of protein quality in feedingstuffs
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2. Source of the Variation in Meat and Bone Meal Nutritional Quality;Asian-Australasian Journal of Animal Sciences;2004-01-01
3. Effect of pressure and temperature on the availability of lysine in meat and bone meal as determined by slope-ratio assays with growing pigs, rats and chicks and by chemical techniques;British Journal of Nutrition;1986-03
4. Utilization of Fish and Animal Byproducts in Mink Nutrition;Acta Agriculturae Scandinavica;1979-01
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