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Effects of Degree of Processing and Nitrogen Source and Level on Starch Availability and In Vitro Fermentation of Corn and Sorghum Grain
Brown, M.S., Galyean, M.L., Duff, G.C., Hallford, D.M., Soto-Navarro, S.A., Howes, A. Dean, Lemenager, RonVolume:
14
Language:
english
Journal:
The Professional Animal Scientist
DOI:
10.15232/s1080-7446(15)31800-3
Date:
June, 1998
File:
PDF, 324 KB
english, 1998