Næringspreparat oppnådd etter stöping av mais, samt fremstilling derav

摘要

Nutritional composition produced by steeping of corn (maize) comprises a ratio of concentrations of inorganic, and total phosphorus (Pi:Pt) 35:95%, a protein concentration, as determined by the C test, of ≤ 5 and a total content of reducing substances of ≤ 0.9%.