Nutritional value of a new source of cheese co-product fed to weanling pigs
Ғылым және технология
Andrea Mallea, a master student from the Stein Monogastric Nutrition lab, discusses the nutritional value of a new source of cheese co-product fed to weanling pigs. Adapted from a presentation at the 2022 ASAS Midwestern Section meeting, March 14-16.
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