Studies on the utilization of some B-vitamins in chick diets supplemented with fermentation residues.
The nutritional value of fermentation residues for poultry was first demonstrated in 1937 at the University of Kentucky (Insko et al., 1937). Subsequently intensive investigations have been carried out and a considerable volume of information pertaining to these products has accumulated. [...]
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| Format: | Others |
| Language: | en |
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McGill University
1966
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| Online Access: | http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=73623 |