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Effects of roasting of lupins (Lupinus albus) and high protein variety of soybeans (AC Proteus) on chemical composition and in situ dry matter and nitrogen disappearance in dairy cows

Food ChemistryNutritionNitrogen DisappearanceAnimal NutritionAnimal ScienceChemical CompositionSustainable AgricultureLivestock ProductionAgricultural EconomicsAc ProteusEducationAnimal FeedPublic HealthAnimal ProductionAnimal Agriculture