The effects of thymus leaf’s (Thymus kotschyanus) in different levels added to alfalfa hay on in vitro digestibility parameters Farklı düzeylerde kekik yaprağı (Thymus kotschyanus) ilavesinin yonca kuru otunun in vitro sindirim parametrelerine etkisi


Köseoğlu E., Güney M.

Yuzuncu Yil University Journal of Agricultural Sciences, vol.30, no.2, pp.234-242, 2020 (Scopus) identifier