EFFECT OF PROCESSING OF CEREALS ON RUMEN FERMENTATION, DIGESTIBILITY, RUMINATION TIME, AND FIRMNESS OF SUBCUTANEOUS FAT IN LAMBS

被引：98

作者：

ORSKOV, ER ^{[1
]}

FRASER, C ^{[1
]}

GORDON, JG ^{[1
]}

机构：

[1] ROWETT RES INST,BUCKSBURN,ABERDEEN AB2 9SB,SCOTLAND

来源：

BRITISH JOURNAL OF NUTRITION | 1974年 / 32卷 / 01期

关键词：

D O I：

10.1079/BJN19740058

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：59 / 69

页数：11

共 26 条

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