피인용 문헌
- Changes in Quality Characteristics of Pork Patties Containing Antioxidative Fish Skin Peptide or Fish Skin Peptide-loaded Nanoliposomes during Refrigerated Storage vol.37, pp.5, 2001, https://doi.org/10.5851/kosfa.2017.37.5.752
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Hydrolysis of plant protein to non-protein nitrogen (N) or ammonia can reduce quality of silage crops. Heating or non-enzymatic browning is a treatment to inhibit this hydrolysis. This experiment was conducted to examine the effects of pre-heated soybean meal and molasses on the fermentation quality of napiergrass silage. The initial growth of napiergrass was harvested at 85 days of age and immediately chopped into about 1 cm length. About 700 g of the grass was ensiled into a laboratory silo (1.0 liter polyethylene container) and incubated for 30 days at room temperature (