{"product_id":"leaf-protein-and-its-by-products-in-human-and-animal-nutrition-hardback-9780521330305","title":"Leaf Protein; And its By-products in Human and Animal Nutrition (Hardback) 9780521330305","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eLeaf Protein\u003c\/font\u003e\u003cbr\u003e\r\n\u003cfont size=\"5\"\u003eAnd its By-products in Human and Animal Nutrition\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cem\u003eThis is an extensively revised second edition of N. W. Pirie's much acclaimed earlier work, Leaf Protein and Other Aspects of Fodder Fractionation.\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003cp\u003e\u003cfont size=\"4\"\u003eN. W. Pirie (Author)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9780521330305, Cambridge University Press\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eHardback, published 19 February 1987\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e224 pages\u003cbr\u003e24.3 x 16.4 x 1.8 cm, 0.46 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003eThis is an extensively revised second edition of N. W. Pirie's much acclaimed earlier work, Leaf Protein and Other Aspects of Fodder Fractionation (Cambridge University Press 1978). The fibrous character and flavour of many leaf crops impede their use as green vegetables, and feeding them directly to animals is relatively inefficient. The advantages of separating a fraction for use as human food, and a residue for animal feeding, have gained recognition during the last ten years. In suitable climates, fractionating leafy material can yield more edible protein than other forms of agriculture. The book concludes with a discussion of the problems that arise when leaf protein is made and used in practice, and of the potential role of fodder fractionation in human and animal nutrition. This volume will be of practical importance to students and research workers in animal and human nutrition, agriculture and rural development, particularly those with an interest in developing countries.\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eIntroduction\u003cbr\u003e List of abbreviations\u003cbr\u003e 1. Historical and anatomical background\u003cbr\u003e 2. Prelude to production\u003cbr\u003e 3. Choice of crops and yields of extractable protein from them\u003cbr\u003e 4. Separation, purification, composition and fractionation\u003cbr\u003e 5. Preservation, storage and modification\u003cbr\u003e 6. Digestibility in vitro and nutritive value in animals\u003cbr\u003e 7. Human trials and experiments\u003cbr\u003e 8. The value of the extracted fibre and the 'whey'\u003cbr\u003e 9. The role of fodder fractionation in practice\u003cbr\u003e Appendix: Hilaire Marin Rouelle (1718–79)\u003cbr\u003e References\u003cbr\u003e Author index\u003cbr\u003e Subject index.\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Botany \u0026amp; plant sciences [\u003ca title=\"See our other books on Botany \u0026amp; plant sciences\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Botany%20\u0026amp;%20plant%20sciences%20%5BPST%5D%22\"\u003ePST\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Cambridge University Press","offers":[{"title":"Default Title","offer_id":46007094509848,"sku":"9780521330305","price":81.39,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/products\/9780521330305i_90a4bf76-178d-447d-8388-5d18acd372ce.jpg?v=1691375228","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/leaf-protein-and-its-by-products-in-human-and-animal-nutrition-hardback-9780521330305","provider":"Freshly Printed Books","version":"1.0","type":"link"}