Evaluation and standardisation of laboratory methods used for determining the degree of soya processing
The use of full fat soybeans (FFSB) in animal feeds has, to date, been limited due to the presence of anti-nutritional factors (ANF). It is, therefore, increasingly recognized that, if the full potential of full fat soybeans for the use in diets is to be realized, reliable analytical procedures must...
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2013
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| Online Access: | http://hdl.handle.net/2263/25919 Modika, KY 2011, Evaluation and standardisation of laboratory methods used for determining the degree of soya processing, MSc dissertation, University of Pretoria, Pretoria, viewed yymmdd < http://hdl.handle.net/2263/25919 > http://upetd.up.ac.za/thesis/available/etd-06282011-091630/ |
Internet
http://hdl.handle.net/2263/25919Modika, KY 2011, Evaluation and standardisation of laboratory methods used for determining the degree of soya processing, MSc dissertation, University of Pretoria, Pretoria, viewed yymmdd < http://hdl.handle.net/2263/25919 >
http://upetd.up.ac.za/thesis/available/etd-06282011-091630/