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Factors Affecting the Utilization of Food by Dairy Cows

5. The Digestibility and Rate of Passage of Foods during L-Thyroxine Administration

Published online by Cambridge University Press:  09 March 2007

C. C. Balch ,
D. A. Balch ,
S. Bartlett ,
V. W. Johnson  and
S. J. Rowland
C. C. Balch
Affiliation:
National Institute for Research in Dairying, University of Reading
D. A. Balch
Affiliation:
National Institute for Research in Dairying, University of Reading
S. Bartlett
Affiliation:
National Institute for Research in Dairying, University of Reading
V. W. Johnson
Affiliation:
National Institute for Research in Dairying, University of Reading
S. J. Rowland
Affiliation:
National Institute for Research in Dairying, University of Reading
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Abstract

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Type
Research Article
Information
British Journal of Nutrition , Volume 6 , Issue 1 , February 1952 , pp. 356 - 365
Copyright
Copyright © The Nutrition Society 1952

References

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