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Influence du procédé d'hydrolyse des protéines de poisson sur leur utilisation par le veau de boucherie. Comparaison avec les protéines de lait et celles de soja
Author / Organization: R. Toullec, P. Patureau-Mirand, Marguerite Beaufils, P. Gauchet, J. Lareynie, Odile Bernard, Marie-Claude Valluy
| File Format | PDF (Portable Document Format) |
|---|---|
| Publication Year | 1979 |
| Source Host |
HAL Open Science
(hal.science)
|
| License / Terms | Open Access / Creative Commons |
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