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Fortschritte in der Tierphysiologie und Tierernahrung最新文献

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The development of dietary preferences in pigs and poultry. 猪和家禽饮食偏好的发展。
Fortschritte in der Tierphysiologie und Tierernahrung Pub Date : 1980-01-01
J M Kennedy
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引用次数: 0
Palatability and flavor in ruminant feeds. 反刍动物饲料的适口性和风味。
Fortschritte in der Tierphysiologie und Tierernahrung Pub Date : 1980-01-01
C Dermarquilly
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引用次数: 0
[Significance of physical form in compound feeds]. [配合饲料物理形态的意义]。
Fortschritte in der Tierphysiologie und Tierernahrung Pub Date : 1980-01-01
H P Pfirter
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引用次数: 0
Experiments with flavored feeds in rations for piglets and growers. 调味饲料在仔猪和种植者口粮中的试验。
Fortschritte in der Tierphysiologie und Tierernahrung Pub Date : 1980-01-01
S Zivković, M Vapa, B Tarasenko, S Kovcin, D Segetlija
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引用次数: 0
Specificity and sensitivity of animal olfactory and gustatory responses and their practical aspects. 动物嗅觉和味觉反应的特异性和敏感性及其应用。
Fortschritte in der Tierphysiologie und Tierernahrung Pub Date : 1980-01-01
G W Rose, B L Bradley
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引用次数: 0
Operant studies and preference tests on the role of olfaction and taste in the ingestive behaviour of pigs and ruminants. 嗅觉和味觉在猪和反刍动物摄食行为中的作用的操作性研究和偏好测试。
Fortschritte in der Tierphysiologie und Tierernahrung Pub Date : 1980-01-01
B A Baldwin
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引用次数: 0
Palatability and flavor use in animal feeds. First international symposium, 10-11 October 1978, Zurich, Switzerland. 动物饲料的适口性和风味。第一届国际研讨会，1978年10月10日至11日，瑞士苏黎世。
Fortschritte in der Tierphysiologie und Tierernahrung Pub Date : 1980-01-01
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引用次数: 0
Storage, handling and admixing technology of animal flavours. 动物香精的储存、处理和混合技术。
Fortschritte in der Tierphysiologie und Tierernahrung Pub Date : 1980-01-01
C G Clifford
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引用次数: 0
Determination of individual feed ingredient and total ration palatability. 单个饲料成分和总日粮适口性的测定。
Fortschritte in der Tierphysiologie und Tierernahrung Pub Date : 1980-01-01
D E Orr
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引用次数: 0
[Theory of feed conditioning and its application in the weaning of piglets]. [饲料调理理论及其在仔猪断奶中的应用]。
Fortschritte in der Tierphysiologie und Tierernahrung Pub Date : 1980-01-01
J Rossi
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引用次数: 0
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