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About this Agricultural and Biological Sciences article
Changes in Fermentation and Biohydrogenation Intermediates in Continuous Cultures Fed Low and High Levels of Fat with Increasing Rates of Starch Degradability by Lascano, G.J.; Alende, M.; Koch, L.E.; Jenkins, T.C. is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Lascano, G.J.; Alende, M.; Koch, L.E.; Jenkins, T.C.
- Publisher
- American Dairy Science Association; Elsevier Ltd; Elsevier BV (ISSN 0022-0302)
- Published
- 2016
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)
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