1939•Unpublished venueRequires access

Evaluation of the nutritive energy of foods; a comparative study of the systems used in the science of animal nutrition, namely: total digestive nutrients, Armsby units, amide value, milk producing value, fodder value (for fattening), fodder value (for milk production), Mollgaard units and milk energy units.

E. A. Kok

Open publisher page 0 citations

Abstract

This record does not include an abstract. Use the full-text link above if available.

About this research paper

What this paper is about

An abstract is not available in the OpenAlex record for this paper.

Why it matters

A significance statement is not available in the OpenAlex record.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Key concepts: Fodder, Nutrient, Value (mathematics), Food science, Biotechnology, Biology, Mathematics, Agronomy

Back to paper search Browse research topics Original source

Evaluation of the nutritive energy of foods; a comparative study of the systems used in the science of animal nutrition, namely: total digestive nutrients, Armsby units, amide value, milk producing value, fodder value (for fattening), fodder value (for milk production), Mollgaard units and milk energy units. — Research Paper | ScholarLens