NUTRITIVE-VALUE OF SOME IMPROVED VARIETIES OF LEGUMES

被引：68
|
作者：
KHAN, MA [1 ]
JACOBSEN, I [1 ]
EGGUM, BO [1 ]
机构：
[1] NATL INST ANIM SCI,DEPT ANIM PHYSIOL & CHEM,DK-1958 COPENHAGEN,DENMARK
来源：
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1979年 / 30卷 / 04期
关键词：
D O I：
10.1002/jsfa.2740300409
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
引用
收藏
页码：395 / 400
页数：6
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