Meeting Abstract
Autorenliste: Zeitz, J.; Fennhoff, J.; Kluge, H.; Stangl, G.I.; Eder, K.
Erschienen in: 69th conference 10th - 12th March 2015 in Göttingen, Society of Nutrition Physiology
Jahr der Veröffentlichung: 2015
Seiten: 128-128
ISBN: 978-3-7690-4108-8
URL: https://gfe-frankfurt.de/wp-content/uploads/2023/05/proceedings_2015_gesamt.pdf
Konferenz: 69. Tagung der Gesellschaft für Ernährungsphysiologie
Serientitel: Proceedings of the Society of Nutrition Physiology
Serienzählung: 24
Zitierstile
Harvard-Zitierstil: Zeitz, J., Fennhoff, J., Kluge, H., Stangl, G. and Eder, K. (2015) Effect of lauric acid as dietary fat source on broiler performance, gut morphology and gut microbes, in 69th conference 10th - 12th March 2015 in Göttingen, Society of Nutrition Physiology. Frankfurt a.M.: DLG-Verlag. p. 128. https://gfe-frankfurt.de/wp-content/uploads/2023/05/proceedings_2015_gesamt.pdf
APA-Zitierstil: Zeitz, J., Fennhoff, J., Kluge, H., Stangl, G., & Eder, K. (2015). Effect of lauric acid as dietary fat source on broiler performance, gut morphology and gut microbes. In 69th conference 10th - 12th March 2015 in Göttingen, Society of Nutrition Physiology. (pp. 128). DLG-Verlag. https://gfe-frankfurt.de/wp-content/uploads/2023/05/proceedings_2015_gesamt.pdf
