Bases de datos bibliográficos Pascal y Francis

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Effects of hybrid and maturity on performance and nutritive characteristics of forage maize at high latitudes, estimated using the gas production technique

Autor
HETTA, M1 ; MUSSADIQ, Z1 ; GUSTAVSSON, A.-M1 ; SWENSSON, C2
[1] Department of Agricultural Research for Northern Sweden, Swedish University of Agricultural Sciences, 901 83 Umed, Sweden
[2] Department of Rural Building and Animal Husbandry, Swedish University of Agricultural Sciences, SE-230 53 Alnarp, Sweden and Swedish Dairy Association, 223 70 Lund, Sweden
Fuente

Animal feed science and technology. 2012, Vol 171, Num 1, pp 20-30, 11 p ; ref : 1 p

CODEN
AFSTDH
ISSN
0377-8401
Campo Científico
Food science technology; Animal sciences, zootechny, veterinary medicine
Editor
Elsevier, Amsterdam
País de la publicación
Netherlands
Tipo de documento
Article
Idioma
English
Palabra clave de autor
Gas production Hybrids Maize Maturity Plant fractions Rumen degradation
Palabra clave (fr)
Dégradation Fourrage Hybride Maturité Maïs Performance Production Rumen Technique Appareil digestif Céréale
Palabra clave (in)
Degradation Fodder Hybrid Maturity Corn Performance Production Rumen Technique Digestive system Cereal
Palabra clave (es)
Degradación Forraje Híbrido Madurez Maiz Rendimiento Producción Rumen Técnica Aparato digestivo Cereal
Clasificación
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B15 Feed and pet food industries

Disciplina
Agrifood industries
Procedencia
Inist-CNRS
Base de datos
PASCAL
Identificador INIST
25400047

Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS

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