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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Chicago Style (17th ed.) Citation
Lascano, Gustavo J., Mariano Alende, L.E Koch, and 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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MLA (9th ed.) Citation
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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Warning: These citations may not always be 100% accurate.