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Evaluating Soybean Oil Meal Protein for Chick Growth by Enzymatic Release of Amino Acids

  • Published:1949-11 Issue:6 Volume:28 Page:898-902
  • ISSN:0032-5791
  • Container-title:Poultry Science
  • language:en
  • Short-container-title:Poultry Science

Author:

Ingram G.R.,Riesen W.W.,Cravens W.W.,Elvehjem C.A.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Reference10 articles.

1. The effect of baking and toasting on the nutritive value of proteins;Block;Arch. Biochem.,1946

2. Deficiencies in over-heated soybean oil meal;Clandinin;Poultry Sci.,1947

3. The effects of methods of processing on the nutritive value of herring meals;Clandinin;Poultry Sci.,1949

4. The influence of autoclaving soybean oil meal on the availability of cystine and methionine for the chick;Evans;J. Nutrition,1946

5. Liberation of amino acids from raw and heated casein by acid and enzyme hydrolysis;Hankes;J. Biol Chem.,1948

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1. In Vitro Methods of Assessing Protein Quality for Poultry;Animals;2020-03-25

2. Optimisation of enzyme treatment for the degradation of feed proteins for an Escherichia coli auxotroph lysine availability assay;Journal of the Science of Food and Agriculture;1999-09-13

3. Protease Inhibitors;Toxic Constituents of Plant Foodstuffs;1969

4. In Vitro Protein Evaluation;Newer Methods of Nutritional Biochemistry;1967

5. In Vitro Protein Evaluation;Newer Methods of Nutritional Biochemistry with Applications and Interpretations;1967
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