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Abstract
Chemical composition, protein quality, and in vitro protein digestibility of commercial soybean meals from different origins
Aguirre, L., A. Smith, J. Arroyo, A. de Juan1, G. Fondevila, H. Kadardar, G. Mateos and L. Camara
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Abstract
Correlation between data on proximal composition, protein quality indicators, and amino acid profile of commercial samples of soybean meals analyzed by wet chemistry or estimated by NIRS technology
Dardabou, L., H. Kadardar, L. Camara and G. Mateos
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Abstract
Influence of the origin of the beans on the chemical composition, particle size distribution, and color of soybean meal
Kadardar, H., L. Aguirre, G. Fondevila, M. Elkissi, G. Mateos and L. Camara
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Abstract
Understanding factors that affect soybean meal quality
Ali, M., G. Quintana-Ospina, M. Alfaro-Wisaquillo, D. Patino, M. Joseph, R. Vann and E. Oviedo-Rondon
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Abstract
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Abstract
Historical trend on seed amino acid concentration does not follow protein changes in soybeans
Reis, A., S. Tamagno, Luiz. Rosso, O. Ortez, S. Naeve and Ciampitti
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Abstract
Chemical composition, protein quality and nutritive value of commercial soybean meals produced from beans from different countries: A meta-analytical study
Ibanez, M., C. de Blas, L. Camara and G. Mateos
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The Disconnected U.S. Soybean Value Chain
Gordon Denny
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Fact Sheet
The Sustainability of U.S. Soybean Meal
United Soybean Board
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Editorial
U.S. Soy Center for Animal Nutrition and Health