TY  - RPRT
TI  - Effect of raw material source, processing systems, and processing temperatures on amino acid digestibility of meat and bone meals.
AU  - X Wang
AU  - C M Parsons
PY  - 1998
DO  - 10.1093/ps/77.6.834
UR  - https://pubmed.ncbi.nlm.nih.gov/9628531/
ID  - 9628531
ER  -