Effect of the desolventizing/toasting process on chemical composition and protein quality of rapeseed meal
Crossref DOI link: https://doi.org/10.1186/s40104-016-0095-7
Published Online: 2016-06-18
Published Print: 2016-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Mosenthin, Rainer
Messerschmidt, Ulrike
Sauer, Nadja
Carré, Patrick
Quinsac, Alain
Schöne, Friedrich
Funding for this research was provided by:
Evonik Foundation (N/A)
