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Meat and fat quality of gilts intended for Spanish dry-cured ham: effect of immunocastration and feeding
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Meat and fat quality of gilts intended for Spanish dry-cured ham: effect of immunocastration and feeding
-
Pérez-Ciria, Leticia
et al
- ART-2019-116459
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texto_completo
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texto_completo.jpg (icon)
[80.94 KB]
24 mar 2020, 10:00
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texto_completo.pdf
[355.27 KB]
24 mar 2020, 10:00
Versión publicada