THE NUTRITIVE VALUE OF HERRING MEALS .2. EFFECT OF HEAT ON AVAILABILITY OF ESSENTIAL AMINO ACIDS

被引：14
作者：
BISSETT, HM
TARR, HLA
机构：
来源：
POULTRY SCIENCE | 1954年 / 33卷 / 02期
关键词：
D O I：
10.3382/ps.0330250
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
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页码：250 / 254
页数：5
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