Protein quality of calves fed with protected lipids
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| Veröffentlicht in: | Ciência e tecnologia de alimentos 2006-10, Vol.26 (4) |
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| container_issue | 4 |
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| container_title | Ciência e tecnologia de alimentos |
| container_volume | 26 |
| creator | Pires, I.S.C Costa, N.M.B Rosado, G.P Oliveira, R.S. de Monteiro, J.B.R |
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| fulltext | fulltext |
| identifier | ISSN: 0101-2061 |
| ispartof | Ciência e tecnologia de alimentos, 2006-10, Vol.26 (4) |
| issn | 0101-2061 1678-457X |
| language | por |
| recordid | cdi_fao_agris_BR2007001237 |
| source | Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals |
| subjects | BEEF BOVINO CARNE CARNE DE RES CHEMICOPHYSICAL PROPERTIES CULTIVO IN VITRO CULTURA IN VITRO CULTURE IN VITRO DIET DIETA DIGESTIBILIDAD DIGESTIBILIDADE DIGESTIBILITE DIGESTIBILITY http://www.fao.org/aos/agrovoc#c_1521 http://www.fao.org/aos/agrovoc#c_2261 http://www.fao.org/aos/agrovoc#c_2266 http://www.fao.org/aos/agrovoc#c_24135 http://www.fao.org/aos/agrovoc#c_6259 http://www.fao.org/aos/agrovoc#c_861 IN VITRO CULTURE PROPIEDADES FISICOQUIMICAS PROPRIEDADE FÍSICO-QUÍMICA PROPRIETE PHYSICOCHIMIQUE PROTEINAS PROTEINE PROTEINS PROTEÍNA REGIME ALIMENTAIRE VIANDE BOVINE |
| title | Protein quality of calves fed with protected lipids |
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