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Wheat offals: their grading, composition and digestibility

Published online by Cambridge University Press:  27 March 2009

Herbert Ernest Woodman
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Extract

In 1913 the National Association of Millers was invited by the Board of Agriculture to formulate a definition of the term “Millers' Offals.” After some discussion the Association forwarded the following resolution: “That millers' offals, or wheaten offals sold as such, are the products of wheat and of the vegetable substances extracted from the wheats of commerce in the process of cleaning; but the proportion of such extraneous matter shall not exceed the percentage found in the wheats imported into the United Kingdom.”

Information

Type
Research Article
Information
The Journal of Agricultural Science , Volume 13 , Issue 4 , October 1923 , pp. 483 - 507
Copyright
Copyright © Cambridge University Press 1923

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References

8. REFERENCES

(1) Wood, and Adie, . Journ. of the B. of Agric. 23, No. 12, 03, 1917.Google Scholar
(2) Woodman, , J. Agric. Sci. 12, 144, 1922.CrossRefGoogle Scholar
(3) Lewkowitsch, , Chemical Technology and Analysis of Oils, Fats and Waxes, 1, 75, 1904.Google Scholar
(4) Wood, , Rations for Live Stock, 1921.Google Scholar