Norozi, M., chashnidel, Y., yusofelahi, M., Teimoury Yansary, A. (2024). Effect Different Levels of Oak Fruit Processed with Sodium Hydroxide and Urea on Ruminal Fermentation, Morphology, Ruminal Degradability and Microbial Protein Synthesis in Crossed Zell and Atabai Fattening Male Lambs. , 16(1), 39-55. doi: 10.22067/ijasr.2023.82697.1149
Mohammad Norozi; yadollah chashnidel; mustafa yusofelahi; Asadollah Teimoury Yansary. "Effect Different Levels of Oak Fruit Processed with Sodium Hydroxide and Urea on Ruminal Fermentation, Morphology, Ruminal Degradability and Microbial Protein Synthesis in Crossed Zell and Atabai Fattening Male Lambs". , 16, 1, 2024, 39-55. doi: 10.22067/ijasr.2023.82697.1149
Norozi, M., chashnidel, Y., yusofelahi, M., Teimoury Yansary, A. (2024). 'Effect Different Levels of Oak Fruit Processed with Sodium Hydroxide and Urea on Ruminal Fermentation, Morphology, Ruminal Degradability and Microbial Protein Synthesis in Crossed Zell and Atabai Fattening Male Lambs', , 16(1), pp. 39-55. doi: 10.22067/ijasr.2023.82697.1149
Norozi, M., chashnidel, Y., yusofelahi, M., Teimoury Yansary, A. Effect Different Levels of Oak Fruit Processed with Sodium Hydroxide and Urea on Ruminal Fermentation, Morphology, Ruminal Degradability and Microbial Protein Synthesis in Crossed Zell and Atabai Fattening Male Lambs. , 2024; 16(1): 39-55. doi: 10.22067/ijasr.2023.82697.1149


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