Lascano, G. J., Alende, M., Koch, L., & Jenkins, T. C. (2019). Changes in fermentation and biohydrogenation intermediates in continuous cultures fed low and high levels of fat with increasing rates of starch degradability. American Dairy Science Association.
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Cita Chicago Style (17a ed.)
Lascano, Gustavo J., Mariano Alende, L.E Koch, y Thomas C. Jenkins. Changes in Fermentation and Biohydrogenation Intermediates in Continuous Cultures Fed Low and High Levels of Fat with Increasing Rates of Starch Degradability. American Dairy Science Association, 2019.
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Cita MLA (9a ed.)
Lascano, Gustavo J., et al. Changes in Fermentation and Biohydrogenation Intermediates in Continuous Cultures Fed Low and High Levels of Fat with Increasing Rates of Starch Degradability. American Dairy Science Association, 2019.
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