The Effect of Anthocyanins from Purple-fleshed Sweetpotato on in Vitro Fermentation by Rumen Microbial Cultures.

Show full item record

Title: The Effect of Anthocyanins from Purple-fleshed Sweetpotato on in Vitro Fermentation by Rumen Microbial Cultures.
Author: Leatherwood, William Lawrence
Advisors: Vivek Fellner, Co-Chair
Daniel Poole, Co-Chair
Van Truong, Member
Date: 2013-12-19
Degree: Master of Science
Discipline: Animal Science
URI: http://www.lib.ncsu.edu/resolver/1840.16/9342


Files in this item

Files Size Format View
etd.pdf 845.3Kb PDF View/Open

This item appears in the following Collection(s)

Show full item record