Role of 16- and 18-Carbon Fatty Acids in Dairy Rations

dc.contributor.authorLock, A.L.
dc.contributor.authordeSouza, J.
dc.date.accessioned2015-11-10T21:49:45Z
dc.date.available2015-11-10T21:49:45Z
dc.date.issued2015-10-19
dc.descriptionThis information was presented at the 2015 Cornell Nutrition Conference for Feed Manufacturers, organized by the Department of Animal Science In the College of Agriculture and Life Sciences at Cornell University. Softcover copies of the entire conference proceedings may be purchased at http://ansci.cals.cornell.edu/extension-outreach/adult-extension/dairy-management/order-proceedings-resources.en_US
dc.identifier.urihttps://hdl.handle.net/1813/41223
dc.subjectfatty acidsen_US
dc.subjectmilk faten_US
dc.subjectpalmitic aciden_US
dc.subjectdigestibilityen_US
dc.titleRole of 16- and 18-Carbon Fatty Acids in Dairy Rationsen_US
dc.typeconference papers and proceedingsen_US
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