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2014•Zhongguo xumu zazhiRequires access

The Effect of Different Factors on Protein Extract Rate of Low-temperature Defatted Soybean Meal

Liu Ming-me

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Key concepts: Soybean meal, Meal, Food science, Chemistry, Protein digestibility, Biology, Raw material, Organic chemistry

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The Effect of Different Factors on Protein Extract Rate of Low-temperature Defatted Soybean Meal — Research Paper | ScholarLens