EFFECT OF PROCESSING TEMPERATURE ON UTILIZATION OF WHOLE SOYBEANS BY CALVES

被引：15

作者：

ABDELGADIR, IEO

MORRILL, JL

STUTTS, JA

MORRILL, MB

JOHNSON, DE

BEHNKE, KC

机构：

[1] KANSAS STATE UNIV AGR & APPL SCI,DEPT GRAIN SCI & IND,MANHATTAN,KS 66506

[2] KANSAS STATE UNIV AGR & APPL SCI,DEPT STAT,MANHATTAN,KS 66506

来源：

JOURNAL OF DAIRY SCIENCE | 1984年 / 67卷 / 11期

关键词：

D O I：

10.3168/jds.S0022-0302(84)81612-4

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：2554 / 2559

页数：6

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[7] GUIDELINES TOWARD MORE UNIFORMITY IN MEASURING AND REPORTING CALF EXPERIMENTAL-DATA [J].

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[8] RELATIONSHIPS BETWEEN COLOR, TRYPSIN-INHIBITOR CONTENTS, AND UREASE INDEX OF SOYBEAN-MEAL AND EFFECTS ON BROILER PERFORMANCE [J].

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