The Nutritive Value of Peanut Cake, Meal, Protein and Nonprotein Residue for Chicks
Open Access
- 1 July 1948
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 27 (4), 402-407
- https://doi.org/10.3382/ps.0270402
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
- LIBERATION OF ESSENTIAL AMINO ACIDS FROM RAW, PROPERLY HEATED, AND OVERHEATED SOY BEAN OIL MEALJournal of Biological Chemistry, 1947
- Protein Concentrates as Amino Acid Sources for the Chick: Corn Gluten Meal, Cottonseed Meal and Peanut MealJournal of Nutrition, 1946
- SOME RELATIONSHIPS BETWEEN THE AMINO ACID CONTENTS OF PROTEINS AND THEIR NUTRITIVE VALUES FOR THE RATJournal of Biological Chemistry, 1946
- Manufacture and Use of Peanut ProteinChemical & Engineering News, 1946
- The Protein Nutritional Value of Soybean, Peanut, and Cottonseed Flours and Their Value as Supplements to Wheat FlourJournal of Nutrition, 1944
- Nutritive Value of Cotton, Peanut, and Soy SeedsIndustrial & Engineering Chemistry, 1943