Search Results for: Swine meat preparations
.: single nucleotide polymorphisms within rabbits (oryctolagus cuniculus) fatty acids binging protein (fabp ) are associated with meat quality traits, w: livestock science, nr , , ss. - , doi: /j.livsci. . . plytycz b., bigaj j., osikowski a., hofman s., falniowski a., panz t., grzmil p., vandenbuclcke
: effect of repeated gathering and age on the quality of zatorska goose feathers, w: journal of poultry science, vol. , nr , , ss. - , doi: /jpsa. małopolska m., tuz r., lambert b., nowicki j., schwarz t.: the replacement gilt: current strategies for improvement of the breeding herd, w: journal of swine...
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