Nutritive value of meat meals II. —influence of raw materials and processing on protein quality
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference67 articles.
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1. Kenneth John Carpenter (1923–2016);British Journal of Nutrition;2018-07-23
2. Apparent ileal digestibility of amino acids in dietary ingredients for broiler chickens;Animal Science;2005-08
3. Variation in ruminal degradation and intestinal digestion of animal byproduct proteins;Animal Feed Science and Technology;1996-12
4. Feed resources for poultry production in Asia and the Pacific. III. Animal protein sources;World's Poultry Science Journal;1993-11-01
5. Nutritional availability of methionine, lysine and tryptophan in fish meals, as assessed with biological, microbiological and dye-binding assay procedures;British Journal of Nutrition;1985-05
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