Thermal Degradation of All-Trans-á-Carotene in the Presence of Phenylalanine
pág. 373
Utilisation of Fruit and Vegetable Wastes in Layers' Diet
pág. 381
Effects of Ripening and Parching on the Quality Characteristics, the Chemical Composition and the Nutritive Value of Chickpea (Cicer arietinum L)
pág. 385
Evaluation, Modification and Comparison of Two Rapid Assays for Cyanogens in Cassava
pág. 391
The Glutenin Fraction of Wheat Protein: The Importance of Genetic Background on its Quantity and Quality
pág. 401
Aflatoxin and its Metabolites in Tissues from Laying Hens and Broiler Chickens Fed a Contaminated Diet
pág. 407
Effect of High Temperature on Condensed Tannin Accumulation in Leaf Tissues of Big Trefoil (Lotus uliginosus Schkuhr)
pág. 415
Enzyme Activities of Rumen Solid-Adherent Microorganisms in Chronically Underfed Ewes
pág. 423
Release of `Soluble' Lignin Fragments from Orchardgrass during its Passage through the Rumen
pág. 429
Influence of Yucca schidigera Preparations on the Activity of Urease from Bacillus pasteurii
pág. 433
The Use of Prilled Fat to Coat and Protect Amino Acids from Ruminal Degradation
pág. 441
Alteration of Supplement Nitrogen: Sulphur Ratio by Increasing Sulphate Supplementation Affects the Rate Rather than the Extent of Fibre Degradation in Cattle Fed a Matured Tropical Grass Hay
pág. 449
Use of In-Vitro Gas Production to Evaluate Rumen Fermentation of Untreated and Urea Treated Finger Millet Straw (Eleusine coracana) Supplemented with Different Levels of Concentrate
pág. 457
The Effect of Cooking on Proteins from Acha (Digitaria exilis) and Durum Wheat
pág. 465
Effects of pH, Sulphur Dioxide, Alcohol Content, Temperature and Storage Time on Colour Composition of a Young Portuguese Red Table Wine
pág. 477
Breakdown of Amylomaize Starch Granules in Gnotobiotic Rats Associated with Four Bacterial Strains Isolated from Conventional Rat Microflora
pág. 487
Fatty Acid-containing Lipids of the Yeast Saccharomyces cerevisiae during Post-fermentation Decline in Viability
pág. 497
The Effect of Dietary à-Tocopherol Supplementation and Antioxidant Spraying on Colour Stability and Lipid Oxidation of Turkey Meat
pág. 503
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