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Impact of processing on nutritional value of (novel) protein-containing products
Hulshof, Tetske
(PhD candidate)
Hendriks, Wouter
(Promotor)
Bikker, Paul
(Co-promotor)
van der Poel, Thomas
(Co-promotor)
Animal Nutrition
WIAS
Department of Animal Sciences
Project
:
PhD
Overview
Fingerprint
Research output
(1)
Project Details
Status
Finished
Effective start/end date
17/09/12
→
2/11/16
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Explore the research topics touched on by this project. These labels are generated based on the underlying awards/grants. Together they form a unique fingerprint.
Digestibility
Food Science
100%
Amino Acid
Food Science
100%
Protein Quality
Food Science
100%
Processing Effects
Food Science
100%
Pig
Agricultural and Biological Sciences
100%
Soybean Meal
Agricultural and Biological Sciences
40%
Rapeseed Meal
Agricultural and Biological Sciences
40%
Protein Sources
Agricultural and Biological Sciences
28%
Research output
Research output per year
2016
2016
2016
1
internal PhD, WU
Research output per year
Research output per year
Protein quality of pig diets: processing effects on amino acid digestibility and post-absorptive utilization
Hulshof, T.,
2 Nov 2016
, Wageningen:
Wageningen University
.
175 p.
Research output
:
Thesis
›
internal PhD, WU
Open Access
Digestibility
100%
Protein Quality
100%
Amino Acid
100%
Processing Effects
100%
Pig
100%