Detail Improvement of the nutritional value of rye and wheat grains through the use of crude enzymes of microbial origin   Oleh:  Marquardt, R.R. ; Fengler, A.I. ; Pawlik, J. Jenis: Article from Books - Textbook Dalam koleksi: Biotechnology in the feed industry, page 241-250. Topik: Food - biotechnology; Feeds Ketersediaan Perpustakaan Pusat (BSD) Nomor Panggil: 636.085520 BIO Non-tandon: 1 (dapat dipinjam: 1) Tandon: 1    Reserve Lihat Detail Induk Opini Anda Klik untuk menuliskan opini Anda tentang koleksi ini! Kembali

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