Nutritive value of dried infant milk foods based on buffalo milk
β Scribed by S. R. Shurpalekar; Soma Korula; A. A. Joseph; U. S. V. Acharya; B. H. Subbaraya; B. S. Chandrasekhar; K. S. Ramachandran; M. R. Chandrasekhara; M. Swaminathan; A. Sreenivasan; V. Subrahmanyan
- Publisher
- John Wiley and Sons
- Year
- 1963
- Tongue
- English
- Weight
- 528 KB
- Volume
- 14
- Category
- Article
- ISSN
- 0022-5142
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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
Five different brands of dry milk and freeze dried milk were used in rat feeding trials to study their nutritive value and to assess the effect of the drying process on their nutritive value by using growth response, weight gain, food efficiency and relative nutritive value (RNV). Brand I milk gave