Comparison of in sacco and in vitro techniques for estimating the rate and extent of rumen fermentation of a range of dietary ingredients
- 28 February 1995
- journal article
- Published by Elsevier in Animal Feed Science and Technology
- Vol. 51 (3-4) , 211-229
- https://doi.org/10.1016/0377-8401(94)00692-3
Abstract
No abstract availableKeywords
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