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EFFECT OF STAGE OF MATURITY AND DRYING TEMPERATURE ON THE NUTRITIONAL QUALITY AND AMINO ACID AVAILABILITY OF NORMAL AND OPAQUE-2 CORN FOR RATS AND SWINE.
Abstract
Abstract not available
Subject Area
Livestock
Recommended Citation
RIVERA-LEON, PEDRO HUMBERTO, "EFFECT OF STAGE OF MATURITY AND DRYING TEMPERATURE ON THE NUTRITIONAL QUALITY AND AMINO ACID AVAILABILITY OF NORMAL AND OPAQUE-2 CORN FOR RATS AND SWINE." (1977). ETD collection for University of Nebraska-Lincoln. AAI7732135.
https://digitalcommons.unl.edu/dissertations/AAI7732135
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