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Title:Effect of Processing Temperatures on the Utilization of Lysine in Meat Meal Proteins as Measured by Microbiological, Chemical and Biological Assay Methods
Author(s):Rasmussen, Oscar Gustav
Department / Program:Animal Science
Discipline:Animal Science
Degree Granting Institution:University of Illinois at Urbana-Champaign
Degree:Ph.D.
Genre:Dissertation
Subject(s):Agriculture, Animal Culture and Nutrition
Issue Date:1966
Type:Text
Description:122 p.
Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 1966.
URI:http://hdl.handle.net/2142/60433
Other Identifier(s):(UMI)AAI6607793
Date Available in IDEALS:2014-12-09
Date Deposited:1966


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