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In Vitro Fermentation Characteristics of Seven Commonly Used Dairy Roughages With Relatively High and Low Nutritive Values.

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Title: In Vitro Fermentation Characteristics of Seven Commonly Used Dairy Roughages With Relatively High and Low Nutritive Values.
Authors: Li, Z.1 (AUTHOR), Zhao, G.2 (AUTHOR), Talukder, S.3 (AUTHOR), Dunshea, F.4,5 (AUTHOR), Chauhan, S.1 (AUTHOR), Jhajj, R.1 (AUTHOR), Cheng, L.1 (AUTHOR) long.cheng@unimelb.edu.au
Source: Grass & Forage Science. Jul2025, Vol. 80 Issue 3, p1-9. 9p.
Database: Environment Complete
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ISSN:01425242
DOI:10.1111/gfs.70000