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Effects of Roasting and Roasting Temperatures on the Nutritive Value of High-Moisture Corn for Swine2
Effects of Roasting and Roasting Temperatures on the Nutritive Value of High-Moisture Corn for Swine2
1977
P. M. A. Costa
A. H. Jensen
B. G. Harmon
H. W. Norton
Keywords:
Biochemistry
Roasting
Moisture
Food science
Dry matter
Agronomy
Chemistry
Correction
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