Formation of volatile organic compounds during the fermentation of maize as affected by sealing time and silage additive use
- Standort
-
Deutsche Nationalbibliothek Frankfurt am Main
- Umfang
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Online-Ressource
- Sprache
-
Englisch
- Erschienen in
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In: Archives of animal nutrition, Band 72, Ausgabe 4, Seite 150-163, 2020
- Ereignis
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Veröffentlichung
- (wo)
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Berlin
- (wer)
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Humboldt-Universität zu Berlin
- (wann)
-
2020
- Urheber
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Weiß, Kirsten
Kroschewski, Bärbel
Auerbach, Horst
- DOI
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10.18452/21509
- URN
-
urn:nbn:de:kobv:11-110-18452/22235-9
- Rechteinformation
-
Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
-
14.08.2025, 10:49 MESZ
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Beteiligte
- Weiß, Kirsten
- Kroschewski, Bärbel
- Auerbach, Horst
- Humboldt-Universität zu Berlin
Entstanden
- 2020
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