Author: Scuddy Joseph LeBlancPublisher:
ISBN:
Category : Cottonseed meal as feed
Languages : en
Pages : 122
Book Description
Glandless Cottonseed Meal in Broiler Rations
Author: Scuddy Joseph LeBlancPublisher:
ISBN:
Category : Cottonseed meal as feed
Languages : en
Pages : 122
Book Description
Factors Affecting the Use of Cottonseed Meal in Broiler Rations
Author: Clyde Milton SasserPublisher:
ISBN:
Category : Cottonseed meal
Languages : en
Pages : 106
Book Description
Implementation of Cottonseed Meal in Broiler Chicken Diets
Author: Susan Elizabeth WatkinsPublisher:
ISBN:
Category : Broilers (Chickens)
Languages : en
Pages : 150
Book Description
The Effect of Lysine and Iron Supplementation of a Low-gossypol Glandless Cottonseed Meal in the Diet of Broiler Chicks
Author: E. Glen KeyserPublisher:
ISBN:
Category : Broilers (Chickens)
Languages : en
Pages : 102
Book Description
The Development of Practical Broiler Rations Utilizing Degossypolized Cottonseed Meal
Author: Philip Herbert ThompsonPublisher:
ISBN:
Category : Cottonseed meal
Languages : en
Pages : 86
Book Description
Lysine and Iron with Cottonseed Meal in Rations for Laying Hens
Author: Robert H. RobersonPublisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 42
Book Description
Improved Cottonseed Meal for Broiler and Chick Rations
Author: ARS-72
Author: United States. Agricultural Research ServicePublisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 878
Book Description
Cottonseed Meal Used in Poultry Starter Rations
Author: John Wyatt WestPublisher:
ISBN:
Category : Cottonseed meal as feed
Languages : en
Pages : 2
Book Description
New and Developing Sources of Food Proteins
Author: B.J.F. HudsonPublisher: Springer Science & Business Media
ISBN: 1461526523
Category : Technology & Engineering
Languages : en
Pages : 377
Book Description
The recent series of texts 'Developments in Food Proteins' comprised in all seven volumes which were published in the course of the decade 1982-1991. Each volume contained inter alia one or more chapters that were concerned with new or developing sources of food proteins. Most of these have now been collected together in an up dated and re-evaluated form for the present volume. 'New' sources of food proteins includes those sources that are unconventional, that are still of very limited significance in market terms, or that are at present of very localized use. Several of these were included in 'Developments in Food Proteins'. One of them, algae, appeared both in Volume 1 and in an up-dated form in Volume 7. It is therefore not included here. Others, such as yeasts and bacteria, have not yet increased in practical importance as potential food components beyond the long-term promise already evident at that time. However, leaf protein, as described in the present Chapter 10, has moved from the original rather crude concept to a much more sophisticated product in the form of Rubisco. Fungal protein, as Quorn (Chapter 11), has also proved to be potentially of real food value. 'Developing' sources of food protein are those sources that have always been basic items in human diets.