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Nutritional evaluation of meat meals for poultry. VII. Effect of processing temperature on total and biologically available amino acids

Nutritional evaluation of meat meals for poultry. VII. Effect of processing temperature on total and biologically available amino acids

Kondos, AC; McClymont, GL

期刊名称Australian Journal of Agricultural Research
作者Kondos, AC; McClymont, GL
卷第23卷
期第5期
印刷ISSN0004-9409
文件大小403.17KB
发表时间1972
DOI10.1071/AR9720913

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