期刊文献

The digestibility of dried yeast 收藏

干酵母的消化率
原文求助 发布源
作者
Charles Crowther (a1);Herbert Ernest Woodman (a1)
作者单位
(a1) (Institute for Research in Animal Nutrition, The University, Leeds.)
发布日期
01 March 2009
页码
448-450
DOI
10.1017/S0021859600003038
来源信息
The Journal of Agricultural Science ISSN：0021-8596, 1917年, 8卷, 4期, 448-450页
摘要
At the close of the digestion experiments described in the foregoing communication a quantity of the “seeds” hay of known composition and digestibility remained which was sufficient for one further experimental period. The opportunity was therefore taken of determining the digestibility of dried yeast, a by-product of the fermentation industries which is being produced in increasing quantities and which has attracted notice since the outbreak of war.
摘要译文
在前述文献中描述的消化实验结束时，保留了一定量的已知组成和消化率的“种子”干草，这足以进行一个进一步的实验期。因此，有机会确定干酵母的消化率，干酵母是发酵工业的副产品，其产量越来越大，并且自战争爆发以来引起了人们的注意。
Charles Crowther (a1);Herbert Ernest Woodman (a1). The digestibility of dried yeast[J]. The Journal of Agricultural Science, 1917,8(4): 448-450