Effects of Various Levels of Protein, Lysine, Fat, and Fiber on Swine Growth and Pork Quality release_l2qyglo6l5duxkkvxgukwbhoja

by H. Price, S. Williamson, J. Henson, A. G. McKeith

Published in Meat and Muscle Biology by Iowa State University.

2017   p157-157

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Type  article-journal
Stage   published
Date   2017-01-01
Language   en ?
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