Making and storing quality hay (1993)

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Date
1993
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Abstract
The most important factors affecting the quality of hay are: moisture content at baling and time of storage; stage of maturity at baling; storage conditions; and the forage species. This guide has information on the first three factors as well as on hay preservatives. It does not deal with forage species.
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http://hdl.handle.net/10355/7913
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Archive version. For the most recent information see extension.missouri.edu.
OpenAccess.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 License.
Provided for historical documentation only. Check Missouri Extension and Agricultural Experiment Station websites for current information.
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