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Effect of Stage of Maturity, Method of Storage, and Storage Time on Nutritive Value of Sandhills Upland Hay

โœ Scribed by C. L. Streeter, D. F. Burzlaff, D. C. Clanton and L. R. Rittenhouse


Book ID
124295978
Publisher
Society for Range Management
Year
1966
Tongue
English
Weight
360 KB
Volume
19
Category
Article
ISSN
0022-409X

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โœ Seidler, T. ;Bronowski, M. ๐Ÿ“‚ Article ๐Ÿ“… 1987 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 379 KB ๐Ÿ‘ 2 views

The storage (-28 degrees C) of squids prior to thermal treatment (steaming at 100 degrees C and autoclaving at 115 degrees C) was found to exert no significant influence on the available lysine and tryptophan contents of the flesh stored for no longer than 9-10 months. During a longer period of stor