Effect of the desolventizing/toasting process on chemical composition and protein quality of rapeseed meal.

Mosenthin R, Messerschmidt U, Sauer N, Carré P, Quinsac A, Schöne F

DOI: 10.1186/s40104-016-0095-7
Published: 2016
Container: Journal of animal science and biotechnology
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1186/s40104-016-0095-7,
  title = {Effect of the desolventizing/toasting process on chemical composition and protein quality of rapeseed meal.},
  author = {Mosenthin R and Messerschmidt U and Sauer N and Carré P and Quinsac A and Schöne F},
  year = {2016},
  journal = {Journal of animal science and biotechnology},
  doi = {10.1186/s40104-016-0095-7},
  url = {https://doi.org/10.1186/s40104-016-0095-7}
}

RIS

TY  - JOUR
TI  - Effect of the desolventizing/toasting process on chemical composition and protein quality of rapeseed meal.
AU  - Mosenthin R
AU  - Messerschmidt U
AU  - Sauer N
AU  - Carré P
AU  - Quinsac A
AU  - Schöne F
PY  - 2016
JO  - Journal of animal science and biotechnology
DO  - 10.1186/s40104-016-0095-7
UR  - https://doi.org/10.1186/s40104-016-0095-7
ER  -

APA

R, M., U, M., N, S., P, C., A, Q., & F, S. (2016). Effect of the desolventizing/toasting process on chemical composition and protein quality of rapeseed meal.. Journal of animal science and biotechnology. https://doi.org/10.1186/s40104-016-0095-7

Source records

pubmed · retrieved 2026-09-27T18:28:56.952Z
europe-pmc · retrieved 2026-09-27T18:28:56.957Z