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1Compounds and genes for enhanced protein assimilation and digestibility in forage legumes: altering condensed tannins in the leaves of forage legumes Compounds and genes for enhanced protein assimilation and digestibility in forage legumes: altering condensed tannins in the leaves of forage legumesby Allison, G., Centre International de Hautes Etudes Agronomiques Mediterraneennes, Zaragoza (Spain). Inst. Agronomique Mediterraneen fre, Hughes, J.W., Morris, P., Robbins, M.P., Delgado, I. (ed.), Lloveras, J. (ed.), FAO, Rome (Italy). Animal Production and Health Div. eng
Published 2001Texto bibliotecaFAO IT