Effect of the addition of PEG on the nutrient availability for goats and sheep of the by-product from the new technologies of olive oil extraction
Summaries (En, Fr)
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Main Authors: | , , , , , , , , , |
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Format: | Texto biblioteca |
Language: | |
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Zaragoza (Spain) CIHEAM
2000
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Subjects: | OLIVES, OILSEED CAKES, FEEDS, TECHNOLOGY, INNOVATION, NUTRITIVE VALUE, BYPRODUCTS, CHEMICAL COMPOSITION, DIGESTIBILITY, SHEEP, GOATS, SOUS PRODUIT, COMPOSITION CHIMIQUE, DIGESTIBILITE, OVIN, CAPRIN, OLIVE, TOURTEAU D'OLEAGINEUX, ALIMENT POUR ANIMAUX, TECHNOLOGIE, VALEUR NUTRITIVE, SUBPRODUCTOS, COMPOSICION QUIMICA, DIGESTIBILIDAD, OVINOS, CAPRINOS, ACEITUNA, TORTAS OLEAGINOSAS, PIENSOS, TECNOLOGIA, INNOVACION, VALOR NUTRITIVO, |
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Summary: | Summaries (En, Fr) |
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