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Effects of the addition of anionic salts and probiotic to prepartum rations on milk production and quality and incidence of milk fever in dairy cows.

dc.contributor.authorALP, Müjdat
dc.contributor.authorKOCABAĞLI, Neşe
dc.date.accessioned2021-03-02T20:57:09Z
dc.date.available2021-03-02T20:57:09Z
dc.identifier.citationKOCABAĞLI N., ALP M., "Effects of the addition of anionic salts and probiotic to prepartum rations on milk production and quality and incidence of milk fever in dairy cows.", ESVCN European Society of Veterinary and Comparative Nutrition. 5th ESVCN-Conference., İsviçre, 1 - 04 Eylül 2001, ss.31
dc.identifier.otherav_0494c810-9978-4b2e-8cc1-afcac71364ac
dc.identifier.othervv_1032021
dc.identifier.urihttp://hdl.handle.net/20.500.12627/9001
dc.language.isoeng
dc.subjectYaşam Bilimleri
dc.subjectTemel Bilimler
dc.subjectBitki ve Hayvan Bilimleri
dc.subjectTarım ve Çevre Bilimleri (AGE)
dc.titleEffects of the addition of anionic salts and probiotic to prepartum rations on milk production and quality and incidence of milk fever in dairy cows.
dc.typeBildiri
dc.contributor.departmentİstanbul Üniversitesi , ,
dc.contributor.firstauthorID297629


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