CHEMICAL-COMPOSITION AND INVITRO DEGRADABILITY OF MAJOR CHEMICAL-CONSTITUENTS OF RED-CLOVER HARVESTED AT DIFFERENT STAGES OF MATURITY

被引：21

作者：

AMAN, P

NORDKVIST, E

机构：

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1983年 / 34卷 / 11期

关键词：

D O I：

10.1002/jsfa.2740341106

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

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页码：1185 / 1189

页数：5

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