A method for producing an enzymatically stabilized soy meal containing a naturally-occurring trypsin inhibitor to produce a soluble, pleasant-tasting soy product which comprises enzymatically deactivating the trypsin inhibitors in the soy meal without using heat, and treating the soy meal makes the carbohydrates and proteins more digestible.

 
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> Polynucleic acids isolated from a porcine reproductive and respiratory syndrome virus (PRRSV), proteins encoded by the polynucleic acids, vaccines based on the proteins and/or polynucleic acids, a method of protecting a pig from a PRRSV and a method of detecting a PRRSV

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