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Low-Fiber Canola. Part 1. Chemical and Nutritive Composition of the Meal

โœ Scribed by Slominski, Bogdan A.; Jia, Wei; Rogiewicz, Anna; Nyachoti, Charles M.; Hickling, Dave

Book ID
118154927
Publisher
American Chemical Society
Year
2012
Tongue
English
Weight
897 KB
Volume
60
Category
Article
ISSN
0021-8561

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Five different brands of instant dry whole milk that are most commonly used, and freeze dried milk were analyzed for nitrogen. fat, ash and 4 inorganic constituents and compared with human milk. The composition of'the milks differed considerably. The protein content varied widely, ranging f'rom 1 I