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EFFECTS OF DURATION OF COOKING OF FULL-FAT SOYA BEANS ON PROXIMATE ANALYSIS, LEVELS OF ANTINUTRITIONAL FACTORS, AND DIGESTIBILITY BY WEANLING PIGS
Authors:
KAANKUKA FG BALOGUN TF TEGBE TSB
Citation:
Fg. Kaankuka et al., EFFECTS OF DURATION OF COOKING OF FULL-FAT SOYA BEANS ON PROXIMATE ANALYSIS, LEVELS OF ANTINUTRITIONAL FACTORS, AND DIGESTIBILITY BY WEANLING PIGS, Animal feed science and technology, 62(2-4), 1996, pp. 229-237
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