Relationships Between Color, Trypsin Inhibitor Contents, and Urease Index of Soybean Meal and Effects on Broiler Performance-Reference-Cited by-同舟云学术

Relationships Between Color, Trypsin Inhibitor Contents, and Urease Index of Soybean Meal and Effects on Broiler Performance

Published:1981-02 Issue:2 Volume:60 Page:393-400
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

McNAUGHTON J.L.,REECE F.N.,DEATON J.W.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/60/2/393/4504157/poultrysci60-0393.pdf

Reference30 articles.

1. Official methods of analysis;Association of Official Agricultural Chemists,1965

2. Nutrient bioavailability in feedstuffs: Methodology for determining amino acid and B-vitamin availability in cereal grains and soybean meal;Baker,1978

3. Trypsin inhibitor VI. Effect of various heating periods on the growth promoting value of soybean oil meal for chicks;Borchers;Poultry Sci.,1948

4. Glass color standards for extracted honey;Brice;J. Ass. Offic. Agr. Chem.,1958

5. The influence of color on consumer preference for orange juice;Ceco Marketing and Consumer Research, Inc.,1965

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