Back to results

The University of Arizona.

INFLUENCE OF GRAIN PROCESSING FACTORS ON THE IN VITRO FERMENTATION RATE BY A MIXED SUSPENSION OF RUMEN MICROORGANISMS

dc:creator Trei, John Earl, 1939-

thesis:degree_name Ph.D.

dc:date.issued1966

Degree

thesis:*

Name thesis:degree_name: Ph.D.
Level thesis:degree_level: doctoral
Discipline thesis:degree_discipline: Graduate College
Grantor dc:publisher: The University of Arizona.
Year dc:date.issued: 1966

Author and committee

dc:creator, dc:contributor.*

Author dc:creator: Trei, John Earl, 1939-

Subjects

dc:subject × 3

Rights

dc:rights

Statement dc:rights: Copyright © is held by the author. Digital access to this material is made possible by the University Libraries, University of Arizona. Further transmission, reproduction or presentation (such as public display or performance) of protected items is prohibited except with permission of the author.
Language dc:language.iso: en_US

Identifiers

dc:identifier.*

Handle dc:identifier.uri: http://hdl.handle.net/10150/284756
OAI identifier oai:identifier: oai:repository.arizona.edu:10150/284756

Chain of custody

source

Harvested from: University of Arizona
Base URL: repository.arizona.edu/oai/request
Last updated: 2026-07-24
Source record: OAI-PMH GetRecord

related terms

citation

Trei, John Earl, 1939-. INFLUENCE OF GRAIN PROCESSING FACTORS ON THE IN VITRO FERMENTATION RATE BY A MIXED SUSPENSION OF RUMEN MICROORGANISMS. doctoral thesis, The University of Arizona., 1966. http://hdl.handle.net/10150/284756

More from University of Arizona