서브메뉴
검색
Details
Increasing Content of Healthy Fatty Acids in Egg Yolk of Laying Hens by Cheese Byproduct
Increasing Content of Healthy Fatty Acids in Egg Yolk of Laying Hens by Cheese Byproduct
Detailed Information
- 자료유형
- 보고서
- ISSN
- 10112367
- 서명/저자
- Increasing Content of Healthy Fatty Acids in Egg Yolk of Laying Hens by Cheese Byproduct / Jong Hwangbo
- 형태사항
- pp. 444-449
- 기타저자
- Jong Hwangbo
- 모체레코드
- 모체정보확인
- Control Number
- shingu:234717
MARC
008060222s2006 US a a ENG■022 ▼a10112367
■245 ▼aIncreasing Content of Healthy Fatty Acids in Egg Yolk of Laying Hens by Cheese Byproduct▼dJong Hwangbo
■300 ▼app. 444-449
■653 ▼aINCREASING▼aCONTENT▼aHEALTHY▼aFATTY▼aACIDS▼aEGG▼aYOLK▼aLAYING▼aHENS▼aCHEESE▼aBYPRODUCT
■700 ▼aJong Hwangbo
■773 ▼tAsian-Australasian Journal of Animal Sciences▼g2006년 3월호 (제19권 3호)▼d2006, 03
■SIS ▼aS027334▼b64636▼h4▼s2▼fP
Preview
Export
ChatGPT Discussion
AI Recommended Related Books
Buch Status
- Reservierung
- frei buchen
- verleihen Anfrage
- Meine Mappe
- Erste Aufräumarbeiten Anfrage
| Registrierungsnummer | callnumber | Standort | Verkehr Status | Verkehr Info |
|---|
* Kredite nur für Ihre Daten gebucht werden. Wenn Sie buchen möchten Reservierungen, klicken Sie auf den Button.
