Drażbo, A.A.; Juśkiewicz, J.; Józefiak, A.; Konieczka, P.
The Fermentation Process Improves the Nutritional Value of Rapeseed Cake for Turkeys—Effects on Performance, Gut Bacterial Population and Its Fermentative Activity. Animals 2020, 10, 1711.
https://doi.org/10.3390/ani10091711
AMA Style
Drażbo AA, Juśkiewicz J, Józefiak A, Konieczka P.
The Fermentation Process Improves the Nutritional Value of Rapeseed Cake for Turkeys—Effects on Performance, Gut Bacterial Population and Its Fermentative Activity. Animals. 2020; 10(9):1711.
https://doi.org/10.3390/ani10091711
Chicago/Turabian Style
Drażbo, Aleksandra Alicja, Jerzy Juśkiewicz, Agata Józefiak, and Paweł Konieczka.
2020. "The Fermentation Process Improves the Nutritional Value of Rapeseed Cake for Turkeys—Effects on Performance, Gut Bacterial Population and Its Fermentative Activity" Animals 10, no. 9: 1711.
https://doi.org/10.3390/ani10091711
APA Style
Drażbo, A. A., Juśkiewicz, J., Józefiak, A., & Konieczka, P.
(2020). The Fermentation Process Improves the Nutritional Value of Rapeseed Cake for Turkeys—Effects on Performance, Gut Bacterial Population and Its Fermentative Activity. Animals, 10(9), 1711.
https://doi.org/10.3390/ani10091711