CHEESE WHEY AS A NATURAL SOURCE OF PEROXIDASE TO AMELIORATE THE NEGATIVE EFFECTS OF PHENOLIC COMPOUNDS OF FEED INGREDIENTS AND THE GOSSYPOL OF COTTONSEEDS IN RABBITS DIETS.
Mehrez, A., El-Harairy, M., Khalil, W., Shetefa, M., Salama, M. (2015). CHEESE WHEY AS A NATURAL SOURCE OF PEROXIDASE TO AMELIORATE THE NEGATIVE EFFECTS OF PHENOLIC COMPOUNDS OF FEED INGREDIENTS AND THE GOSSYPOL OF COTTONSEEDS IN RABBITS DIETS.. EKB Journal Management System, 6(5), 275-285. doi: 10.21608/jappmu.2015.52761
A. Z. Mehrez; M. A. El-Harairy; W. A. Khalil; M. A. Shetefa; M. M. Salama. "CHEESE WHEY AS A NATURAL SOURCE OF PEROXIDASE TO AMELIORATE THE NEGATIVE EFFECTS OF PHENOLIC COMPOUNDS OF FEED INGREDIENTS AND THE GOSSYPOL OF COTTONSEEDS IN RABBITS DIETS.". EKB Journal Management System, 6, 5, 2015, 275-285. doi: 10.21608/jappmu.2015.52761
Mehrez, A., El-Harairy, M., Khalil, W., Shetefa, M., Salama, M. (2015). 'CHEESE WHEY AS A NATURAL SOURCE OF PEROXIDASE TO AMELIORATE THE NEGATIVE EFFECTS OF PHENOLIC COMPOUNDS OF FEED INGREDIENTS AND THE GOSSYPOL OF COTTONSEEDS IN RABBITS DIETS.', EKB Journal Management System, 6(5), pp. 275-285. doi: 10.21608/jappmu.2015.52761
Mehrez, A., El-Harairy, M., Khalil, W., Shetefa, M., Salama, M. CHEESE WHEY AS A NATURAL SOURCE OF PEROXIDASE TO AMELIORATE THE NEGATIVE EFFECTS OF PHENOLIC COMPOUNDS OF FEED INGREDIENTS AND THE GOSSYPOL OF COTTONSEEDS IN RABBITS DIETS.. EKB Journal Management System, 2015; 6(5): 275-285. doi: 10.21608/jappmu.2015.52761