The effect of extrusion cooking on nutritional componenets of sorghum stover treated with sodium hydroxide and trace minerals

Crosslin, Gary Paul2011-07-292011-07-291976http://hdl.handle.net/2097/11330Digitized by Kansas Correctional IndustriesStubble as feedCelluloseThe effect of extrusion cooking on nutritional componenets of sorghum stover treated with sodium hydroxide and trace mineralsThesisThis volume was digitized and made accessible online due to deterioration of the original print copy. If you are the author of this work and would like to have online access removed, please contact the Library Administration Office, 785-532-7400, library@k-state.edu.