A Simplified Technique for the Determination of Gross Protein Value
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/40/4/1014/4442541/poultrysci40-1014.pdf
Reference2 articles.
1. A new method for calculating the gross value of proteins;Anwar;Poultry Sci.,1960
2. The evaluation of whaling by-products as feeding stuffs;Carpenter;J. Sci. Food Agric.,1935
Cited by 12 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Nitrogen Solubility as a Means of Estimating the Gross Protein Value of Rapeseed Meal;Poultry Science;1971-01
2. Effects of Equalizing Gross Protein Value Units in Isocaloric Rations Containing Rapeseed Meals of Different Quality;Poultry Science;1971-01
3. Gross protein value units in the standardisation of rations for fayoumi chicks;British Poultry Science;1967-10
4. Gross Protein Value and Related Laboratory Techniques for Protein Evaluation;World's Poultry Science Journal;1967-07-01
5. Evaluation of Animal Protein Concentrates From Their Available Lysine Content;Poultry Science;1967-03
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