Schaumann, H. W., & Hammerer, J. THE HIGHER QUALITY OF ENSILAGES RESULTING FROM THE USE OF SELECTED LACTIC FERMENTATION BACTERIA.
Chicago Style (17th ed.) CitationSchaumann, H. W., and Johann Hammerer. THE HIGHER QUALITY OF ENSILAGES RESULTING FROM THE USE OF SELECTED LACTIC FERMENTATION BACTERIA.
MLA (9th ed.) CitationSchaumann, H. W., and Johann Hammerer. THE HIGHER QUALITY OF ENSILAGES RESULTING FROM THE USE OF SELECTED LACTIC FERMENTATION BACTERIA.
Warning: These citations may not always be 100% accurate.
