Effect of Processing Temperatures on the Utilization of Lysine in Meat Meal Proteins as Measured by Microbiological, Chemical and Biological Assay Methods

Rasmussen, Oscar Gustav

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University of Illinois at Urbana-Champaign

Effect of Processing Temperatures on the Utilization of Lysine in Meat Meal Proteins as Measured by Microbiological, Chemical and Biological Assay Methods

dc:creator Rasmussen, Oscar Gustav

thesis:degree_name Ph.D.

dc:date2014

Abstract

dc:description

Made available in DSpace on 2014-12-09T14:28:56Z (GMT). No. of bitstreams: 1 6607793.pdf: 3723386 bytes, checksum: d6abed055a3b9f8e60646bf90e3d8ca8 (MD5) Previous issue date: 1966

Degree

thesis:*

Name thesis:degree_name: Ph.D.
Level thesis:degree_level: Dissertation
Discipline thesis:degree_discipline: Animal Science
Grantor: University of Illinois at Urbana-Champaign
Year dc:date: 2014

Author and committee

dc:creator, dc:contributor.*

Author dc:creator: Rasmussen, Oscar Gustav

Subjects

dc:subject × 1

Agriculture, Animal Culture and Nutrition

Identifiers

dc:identifier.*

Identifier: (UMI)AAI6607793
OAI identifier oai:identifier: oai:www.ideals.illinois.edu:2142/60433

Chain of custody

source

Harvested from: University of Illinois - Urbana-Champaign
Base URL: www.ideals.illinois.edu/oai-pmh
Last updated: 2026-07-22
Source record: OAI-PMH GetRecord

related terms

citation

Rasmussen, Oscar Gustav. Effect of Processing Temperatures on the Utilization of Lysine in Meat Meal Proteins as Measured by Microbiological, Chemical and Biological Assay Methods. Dissertation thesis, University of Illinois at Urbana-Champaign, 2014. http://hdl.handle.net/2142/60433

Effect of Processing Temperatures on the Utilization of Lysine in Meat Meal Proteins as Measured by Microbiological, Chemical and Biological Assay Methods

Abstract

Degree

Author and committee

Subjects

Identifiers

Chain of custody

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