1. Official methods of analysis,1970
2. Practical food evaluation;Clark;Food Technol. (London),1931
3. Yeast proteins in broiler rations;Daghir;Poultry Sci.,1977
4. Amino acid supplementation of hydrocarbongrown yeast in diets for young chicks;D’Mello;Nutr. Rep. Int.,1973
5. Multiple range and multiple F tests;Duncan;Biometrics,1955