[-] Show simple item record

dc.contributor.authorHenning, Jimmy C.eng
dc.contributor.authorWheaton, Howell Newman, 1923-eng
dc.date.issued1993eng
dc.description.abstractThe 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.eng
dc.identifier.otherG-04575-1993eng
dc.identifier.urihttp://hdl.handle.net/10355/7913
dc.languageEnglisheng
dc.publisherUniversity of Missouri--Columbia. Extension Divisioneng
dc.relation.ispartofcommunityUniversity of Missouri--Columbia. Extensioneng
dc.relation.ispartofseriesG - Agricultural Guides (University of Missouri--Columbia. Extension) ; 04575 (1993)eng
dc.rightsArchive version. For the most recent information see extension.missouri.edu.eng
dc.rightsOpenAccess.eng
dc.rights.licenseThis work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 License.
dc.rights.licenseProvided for historical documentation only. Check Missouri Extension and Agricultural Experiment Station websites for current information.eng
dc.subjectmoisture content ; stage of maturity ; preservatives ; forage species ; storage conditionseng
dc.subject.lcshHay -- Harvestingeng
dc.subject.lcshHay -- Storageeng
dc.subject.lcshBalingeng
dc.titleMaking and storing quality hay (1993)eng
dc.typeDocumenteng


Files in this item

[PDF]

This item appears in the following Collection(s)

[-] Show simple item record