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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.”

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