Study of the influence of enzymatic hydrolysis on the change of the nutritional value of rapeseed cake
Substantiation of expediency of enzymatic processing of canola meal for increasing its nutritional value. The role of enzymatic hydrolysis in reducing the amount of cellulose and hemicelluloses, increasing the amount of free phosphorus in rapeseed rape.
| Рубрика | Производство и технологии |
| Вид | статья |
| Язык | английский |
| Дата добавления | 30.04.2018 |
| Размер файла | 53,8 K |
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