QUANTITATIVE STUDIES OF FOOD PROTEIN-DEGRADATION AND THE ENERGETIC EFFICIENCY OF MICROBIAL PROTEIN-SYNTHESIS IN THE RUMEN OF SHEEP GIVEN CHOPPED LUCERNE AND ROLLED BARLEY

被引：118

作者：

MATHERS, JC

MILLER, EL

机构：

来源：

BRITISH JOURNAL OF NUTRITION | 1981年 / 45卷 / 03期

关键词：

D O I：

10.1079/BJN19810137

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

引用

页码：587 / 604

页数：18

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