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Volumn 10, Issue 4, 2001, Pages 687-693

A note on variability of water extract viscosity of rye grain from north-east regions of Poland

Author keywords

Crude protein; Dietary fibre; Grain weight; Rye; Viscosity

Indexed keywords

SECALE CEREALE;

EID: 0035563298     PISSN: 12301388     EISSN: None     Source Type: Journal    
DOI: 10.22358/jafs/68020/2001     Document Type: Article
Times cited : (5)

References (12)
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  • 5
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    • Campbell, G.L.1    Teitge, D.A.2    Classen, H.L.3
  • 7
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    • Gan, J.G.1    McLeod, J.G.2    Scoles, G.J.3    Campbell, G.L.4
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    • The nutritive quality of rye
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    • Rakowska, M.1
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    • Effect of rye level, fat source and enzyme supplementation on fat uti lization, diet metabolizable energy, intestinal viscosity and performance of broiler chickens
    • Smulikowska S., Mieczkowska A., 1996. Effect of rye level, fat source and enzyme supplementation on fat uti lization, diet metabolizable energy, intestinal viscosity and performance of broiler chickens. J. Anim. Feed Sci. 5, 379-393
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    • Performance of young growing pigs (17-34 kg) fed rye-based diets selected for reduced viscosity
    • Thacker P.A., Campbell G.L., Scoles G.J., 1999. Performance of young growing pigs (17-34 kg) fed rye-based diets selected for reduced viscosity. J. Anim. Feed Sci. 8, 549-556
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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.