Muramatsu, K. (2014). Impact of Particle Size, Thermal Processing, Fat Inclusion, and Moisture Addition on Starch Gelatinization of Broiler Feeds. Fundação APINCO de Ciência e Tecnologia Avícolas.
Chicago Style (17th ed.) CitationMuramatsu, K. Impact of Particle Size, Thermal Processing, Fat Inclusion, and Moisture Addition on Starch Gelatinization of Broiler Feeds. Fundação APINCO de Ciência e Tecnologia Avícolas, 2014.
MLA (9th ed.) CitationMuramatsu, K. Impact of Particle Size, Thermal Processing, Fat Inclusion, and Moisture Addition on Starch Gelatinization of Broiler Feeds. Fundação APINCO de Ciência e Tecnologia Avícolas, 2014.
Warning: These citations may not always be 100% accurate.