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VALEUR ALIMENTAIRE DU MAÏS FOURRAGE. II. — INFLUENCE DU STADE DE VÉGÉTATION, DE LA VARIÉTÉ, DU PEUPLEMENT, DE L'ENRICHISSEMENT EN ÉPIS ET DE L'ADDITION D'URÉE SUR LA DIGESTIBILITÉ ET L'INGESTIBILITÉ DE L'ENSILAGE DE MAÏS

J. ANDRIEU, C. DEMARQUILLY, J.-M. BOISSAU, H. BOUSQUET, Jacqueline JAMOT, Marie JAILLER, L. L'HOTELIER

Ann. Zootech., 23 1 (1974) 1-25

DOI: https://doi.org/10.1051/animres:19740101

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