Hostname: page-component-77c89778f8-9q27g Total loading time: 0 Render date: 2024-07-17T04:30:55.731Z Has data issue: false hasContentIssue false
  • English
  • Français

Preliminary Investigation into the Variation in the Physical Composition of Wheat Milling Offals

Published online by Cambridge University Press:  27 March 2009

Harold T. Cranfield
Harold T. Cranfield
Affiliation:
Lecturer in Agricultural Chemistry, The Midland Agricultural and Dairy College, Kingston, Derby.
Get access Rights & Permissions [Opens in a new window]

Extract

The various offals obtained from the milling of wheat for flour have long been used as a feeding stuff for cattle, but their relative value as a food has never been thoroughly investigated.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 6 , Issue 1 , January 1914 , pp. 102 - 110
Copyright
Copyright © Cambridge University Press 1914

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)