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EFFECT OF HEAT TREATMENT ON NUTRITIVE VALUE OF MILK FOR YOUNG CALF .2. FACTOR IN A MILK SUBSTITUTE ASSOCIATED WITH A HIGH INCIDENCE OF SCOURING AND MORTALITY

被引：20
作者：
SHILLAM, KWG
ROY, JHB
INGRAM, PL
机构：
来源：
BRITISH JOURNAL OF NUTRITION | 1962年 / 16卷 / 02期
关键词：
D O I：
10.1079/BJN19620029
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
收藏
页码：267 / &
相关论文
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