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《Jilin Journal of Animal Hu sbandry and Veterinary medicine》 2005-04
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Factors of Affecting Vitamin Stability during Processing and Storage of Forage

FANG Lin,XING Cheng-jun,ZHANG Jing (Animal Nutrition Institute, Northeast Agricultural University, Haerbin, 150030)  
In this text, the influences of the processing of forage and temperature, humidity, forage ingredient, trace el- ement and storage time in the forage storage course on vitamin stability were expounded in detail. These explaining pro- vide a reference basis for more reasonably selecting production technology in the forage processing and avoiding the loss of vitamin in the forage storage.
【CateGory Index】: S816.9
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