Thermal processing of soyabean meal:: nutritional evaluation of protein quality by means of in vitro methods and digestibility trials in pigs

被引：0
|
作者：
De Schrijver, R [1 ]
Vande Ginste, J [1 ]
机构：
[1] Catholic Univ Leuven, Lab Nutr, B-3001 Louvain, Belgium
来源：
EFFECTS OF ANTINUTRIENTS ON THE NUTRITIONAL VALUE OF LEGUME DIETS, VOL 7 | 1999年
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
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页码：19 / 23
页数：5
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