01073nam a2200229 c 4500001001300000005001500013008004100028040001100069041001300080052002800093245019100121300002300312545004400335545005300379653011800432700005300550700004800603773014200651856002000793900001500813900001500828KSI00000960020031029135933030926s1998    ggk           000   kor    a0110010 akorbeng01a527.3705b한523c22(1)00a면양에 의한 효모발효 사료의 반추위내 발효 및 소화 특성=xRuminal fermentaion and digestion characterstics of yeast-fermented diets by sheep/d송만강,e홍성구  ap. 201-208;c26 cm  a송만강, 충북대학교 축산학과  a홍성구, 농촌진흥청 축산기술연구소  a면양a효모a발효a사료a반추위aYeast-fermented dietsaFermentationaDegradationaDigestibilityaSheep1 a송만강,g宋萬康,d1949-0KAC2012092714aut1 a홍성구,g洪性龜,d1964-0KAC2016135270 t韓國營養飼料學會誌.d韓國營養飼料學會.g22卷 3號(1998년 6월), p. 201-208q22:3<201w(011001)KSE199509674,x1011-229440uT00000181897ad10aSong, M.K.10aHong, S.K.