EFFECT OF DIFFERENT LEVELS OF PHOSPHORUS ON RUMEN MICROBIAL FERMENTATION AND SYNTHESIS DETERMINED USING A CONTINUOUS CULTURE TECHNIQUE

被引：57

作者：

KOMISARCZUK, S ^{[1
]}

MERRY, RJ ^{[1
]}

MCALLAN, AB ^{[1
]}

机构：

[1] NATL INST RES DAIRYING, READING RG2 9AT, BERKS, ENGLAND

来源：

BRITISH JOURNAL OF NUTRITION | 1987年 / 57卷 / 02期

关键词：

D O I：

10.1079/BJN19870033

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

引用

页码：279 / 290

页数：12

共 59 条

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