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Nutritional evaluation of meat meals for poultry. VII.* Effect of processing temperature on total and biologically available amino acids

AC Kondos and GL McClymont
23(5) pp.913 - 922


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Meat meal in the diet of the early-weaned pig. III. Meat meal quality and the processing of meat meals
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Physical and chemical changes during batch dry rendering of meat meals
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Untersuchungen zur Lysinverfügbarkeit mit Hilfe des Testorganismus Tetrahymena pyriformis
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Comparison of true digestibility of amino acids of meat and bone meals using the cockerel precision-feeding technique with lysine availability determined by the FDNB chemical method and by chick growth assay
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New Zealand Journal of Agricultural Research. 1987 30(3). p.297
Prevention of browning during batch dry rendering
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Digestibility for dogs and cats of meat and bone meal processed at two different temperature and pressure levels*
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Food Processing and Nutrition (1978)

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