@misc{indiciaed7497ba597e1,
  title = {Effect of raw material source, processing systems, and processing temperatures on amino acid digestibility of meat and bone meals.},
  author = {X Wang and C M Parsons},
  year = {1998},
  doi = {10.1093/ps/77.6.834},
  url = {https://pubmed.ncbi.nlm.nih.gov/9628531/},
  note = {Source identifier: 9628531}
}