Storage of hay. II.-Effect of temperature on some of the comparatively stable components
The effect of storage at temperatures from—18° to 32° for 8—9 months on some of the comparatively stable components of hay has been determined. Crude fibre contents increased at temperatures of 21° and 32°. No changes were detected in the crude protein and ash contents. It was possible, however, tha...
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| Veröffentlicht in: | Journal of the science of food and agriculture 1959-10, Vol.10 (10), p.519-521 |
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| container_title | Journal of the science of food and agriculture |
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| creator | Couchman, Jean F. |
| description | The effect of storage at temperatures from—18° to 32° for 8—9 months on some of the comparatively stable components of hay has been determined.
Crude fibre contents increased at temperatures of 21° and 32°. No changes were detected in the crude protein and ash contents. It was possible, however, that some of the protein had been altered in other ways (for example—combined with other constituents) during storage at 32°. Lignin contents (determined only on the unstored samples and on those stored at 32°) were slightly higher in the stored material. |
| doi_str_mv | 10.1002/jsfa.2740101002 |
| format | Article |
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Crude fibre contents increased at temperatures of 21° and 32°. No changes were detected in the crude protein and ash contents. It was possible, however, that some of the protein had been altered in other ways (for example—combined with other constituents) during storage at 32°. 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II.-Effect of temperature on some of the comparatively stable components</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J. Sci. Food Agric</addtitle><date>1959-10</date><risdate>1959</risdate><volume>10</volume><issue>10</issue><spage>519</spage><epage>521</epage><pages>519-521</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><abstract>The effect of storage at temperatures from—18° to 32° for 8—9 months on some of the comparatively stable components of hay has been determined.
Crude fibre contents increased at temperatures of 21° and 32°. No changes were detected in the crude protein and ash contents. It was possible, however, that some of the protein had been altered in other ways (for example—combined with other constituents) during storage at 32°. Lignin contents (determined only on the unstored samples and on those stored at 32°) were slightly higher in the stored material.</abstract><cop>London</cop><pub>John Wiley & Sons, Ltd</pub><doi>10.1002/jsfa.2740101002</doi><tpages>3</tpages></addata></record> |
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| ispartof | Journal of the science of food and agriculture, 1959-10, Vol.10 (10), p.519-521 |
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| language | eng |
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| source | Wiley Online Library Journals Frontfile Complete; Periodicals Index Online |
| title | Storage of hay. II.-Effect of temperature on some of the comparatively stable components |
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