Comparison of in-sacco and in-vitro techniques for estimating the rate and extent of rumen fermentation of a range of dietary ingredients

RJ Dewhurst; D Hepper; AJF Webster

Comparison of in-sacco and in-vitro techniques for estimating the rate and extent of rumen fermentation of a range of dietary ingredients

RJ Dewhurst, D Hepper, AJF Webster

Research output: Contribution to journal › Article › peer-review

Original language	English
Number of pages	211
Journal	Animal Feed Science and Technology
Volume	51
Issue number	3-4
Publication status	Print publication - 1995
Externally published	Yes

Cite this

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title = "Comparison of in-sacco and in-vitro techniques for estimating the rate and extent of rumen fermentation of a range of dietary ingredients",

author = "RJ Dewhurst and D Hepper and AJF Webster",

year = "1995",

language = "English",

volume = "51",

journal = "Animal Feed Science and Technology",

issn = "0377-8401",

publisher = "Elsevier B.V.",

number = "3-4",

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T1 - Comparison of in-sacco and in-vitro techniques for estimating the rate and extent of rumen fermentation of a range of dietary ingredients

AU - Dewhurst, RJ

AU - Hepper, D

AU - Webster, AJF

PY - 1995

Y1 - 1995

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M3 - Article

SN - 0377-8401

VL - 51

JO - Animal Feed Science and Technology

JF - Animal Feed Science and Technology

IS - 3-4

ER -

Comparison of in-sacco and in-vitro techniques for estimating the rate and extent of rumen fermentation of a range of dietary ingredients

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