Factors conditioning the nutritional value of rapeseed meal, press-cake and rapeseeds.
1996
Zdunczyk Z.
The results of the studies discussed indicate practical possibilities for increasing the nutritional value and range of fodder utilization of rapeseed products by means of, among others: further lowering GLS content; modification of the traditional technology of rapeseed processing; reducing fibre content in rapeseed meal; optimization of cold pressing of oil with regard to the nutritional value of press-cake.
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