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- [2] NUTRITIONAL EVALUATION OF MEAT MEALS FOR POULTRY .7. EFFECT OF PROCESSING TEMPERATURE ON TOTAL AND BIOLOGICALLY AVAILABLE AMINO-ACIDS[J]. AUSTRALIAN JOURNAL OF AGRICULTURAL RESEARCH, 1972, 23 (05): : 913 - +KONDOS, ACMCCLYMONT, GL
NUTRITIONAL-EVALUATION OF MEAT MEALS FOR POULTRY .8. NUTRITIVE-VALUE OF AND LIMITING AMINO-ACIDS IN CEREAL DIETS, SUPPLEMENTED WITH MEAT MEAL
被引：7
|作者：
SKURRAY, GR
[1
]
CUMMING, RB
[1
]
机构：
[1] UNIV NEW ENGLAND,DEPT BIOCHEM & NUTR,ARMIDALE 2351,NEW S WALES,AUSTRALIA
来源：
关键词：
D O I：
10.1071/AR9740193
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
引用
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页码：193 / 209
页数：17
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