Comparison of the carcass characteristics and meat quality of lambs produced from Texel and Rouge de l'Ouest ewes and their crosses /

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Comparison of the carcass characteristics and meat quality of lambs produced from Texel and Rouge de l'Ouest ewes and their crosses /

Αποθηκεύτηκε σε:

Λεπτομέρειες βιβλιογραφικής εγγραφής
Άλλοι συγγραφείς:	Carson, A. F., Dawson, L. E. R., Kilpatrick, D. J., McClinton, L. O. W., Moss, B. W.
Μορφή:	Άρθρο
Γλώσσα:	English
Θέματα:	Carcass composition Heterosis Meat quality Rouge de l'Ouest Texel
Ετικέτες:	Προσθήκη ετικέτας Δεν υπάρχουν, Καταχωρήστε ετικέτα πρώτοι!

Thư viện lưu trữ:	Thư viện Trường Đại học Đà Lạt

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