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dc.contributor.authorTrei, John Earl, 1939-
dc.creatorTrei, John Earl, 1939-en_US
dc.date.accessioned2013-04-25T10:26:07Z
dc.date.available2013-04-25T10:26:07Z
dc.date.issued1966en_US
dc.identifier.urihttp://hdl.handle.net/10150/284756
dc.language.isoen_USen_US
dc.publisherThe University of Arizona.en_US
dc.rightsCopyright © is held by the author. Digital access to this material is made possible by the University Libraries, University of Arizona. Further transmission, reproduction or presentation (such as public display or performance) of protected items is prohibited except with permission of the author.en_US
dc.subjectRumen fermentation.en_US
dc.subjectRumen -- Microbiology.en_US
dc.subjectGrain as feed.en_US
dc.titleINFLUENCE OF GRAIN PROCESSING FACTORS ON THE IN VITRO FERMENTATION RATE BY A MIXED SUSPENSION OF RUMEN MICROORGANISMSen_US
dc.typetexten_US
dc.typeDissertation-Reproduction (electronic)en_US
dc.identifier.oclc28897275en_US
thesis.degree.grantorUniversity of Arizonaen_US
thesis.degree.leveldoctoralen_US
dc.identifier.proquest6615254en_US
thesis.degree.disciplineGraduate Collegeen_US
thesis.degree.disciplineAgricultural Biochemistry and Nutritionen_US
thesis.degree.namePh.D.en_US
dc.identifier.bibrecord.b30979717en_US
refterms.dateFOA2018-08-19T04:32:24Z


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