Action of Moisture on Damage Done During Over-heating of Soybean Oil Meal
Open Access
- 1 July 1953
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 32 (4), 582-585
- https://doi.org/10.3382/ps.0320582
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
- The Effect of Processing on the Enzymatic Liberation of Lysine and Arginine from Soybean Oil MealJournal of Nutrition, 1952
- LIBERATION OF LYSINE BY ACID AND ENZYMES FROM HEATED LYSINE-GLUCOSE MIXTUREJournal of Biological Chemistry, 1951
- Influence of Heating on the Liberation of Certain Amino Acids from Whole Soybeans.Experimental Biology and Medicine, 1949
- The Effects of Methods of Processing on the Nutritive Value of Herring MealsPoultry Science, 1949
- Deficiencies in Over-Heated Soybean Oil MealPoultry Science, 1947
- LIBERATION OF ESSENTIAL AMINO ACIDS FROM RAW, PROPERLY HEATED, AND OVERHEATED SOY BEAN OIL MEALJournal of Biological Chemistry, 1947
- STUDIES ON TWO CHEMICALLY UNIDENTIFIED WATERSOLUBLE VITAMINS NECESSARY FOR THE CHICKPublished by Elsevier ,1943