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The digestibility of dried yeast

Published online by Cambridge University Press:  27 March 2009

Charles Crowther  and
Herbert Ernest Woodman
Charles Crowther
Affiliation:
(Institute for Research in Animal Nutrition, The University, Leeds.)
Herbert Ernest Woodman
Affiliation:
(Institute for Research in Animal Nutrition, The University, Leeds.)
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Extract

At the close of the digestion experiments described in the foregoing communication a quantity of the “seeds” hay of known composition and digestibility remained which was sufficient for one further experimental period. The opportunity was therefore taken of determining the digestibility of dried yeast, a by-product of the fermentation industries which is being produced in increasing quantities and which has attracted notice since the outbreak of war.

Information

Type
Research Article
Information
The Journal of Agricultural Science , Volume 8 , Issue 4 , December 1917 , pp. 448 - 450
Copyright
Copyright © Cambridge University Press 1917

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References

page 450 note 1 Honcamp, F. et al. , Landwirts. Versucsstat. 73, p. 271.Google Scholar

page 450 note 2 Funk, C. et al. , Journ. Biol. Chem. 27 (1916), 173.Google Scholar