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Effect of steam processing temperature and time on the protein nutritional value of Phaseolus vulgaris beans for swine

✍ Scribed by A.F.B Van der Poel; J Blonk; J Huisman; L.A Den Hartog

Book ID: 119162819
Publisher: Elsevier Science
Year: 1991
Tongue: English
Weight: 819 KB
Volume: 28
Category: Article
ISSN: 0301-6226
DOI: 10.1016/0301-6226(91)90012-f

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