SETÄLÄ, J.; SYRJÄLÄ-QVIST, L. Effect of the crude protein level on the utilization of untreated and formaldehyde-treated urea in vitro . Agricultural and Food Science, [S. l.], v. 54, n. 1, p. 25–31, 1982. DOI: 10.23986/afsci.72086. Disponível em: https://journal.fi/afs/article/view/72086. Acesso em: 25 dec. 2024.