EFFECT OF STAGE OF MATURITY AND DRYING TEMPERATURE ON THE NUTRITIONAL QUALITY AND AMINO ACID AVAILABILITY OF NORMAL AND OPAQUE-2 CORN FOR RATS AND SWINE. - ProQuest

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EFFECT OF STAGE OF MATURITY AND DRYING TEMPERATURE ON THE NUTRITIONAL QUALITY AND AMINO ACID AVAILABILITY OF NORMAL AND OPAQUE-2 CORN FOR RATS AND SWINE.

RIVERA-LEON, PEDRO HUMBERTO. The University of Nebraska - Lincoln ProQuest Dissertations & Theses, 1977. 7732135.