[1]
G. Sudár, A. R. Horváth, J. Jakab, R. Pósa, V. Halas, és J. Tossenberger, „The in vivo crude protein digestibility of soybean species cultivated in Hungary”, AAK, köt. 25, sz. 2, o. 31–40, dec. 2021, doi: 10.31914/aak.2644.