Slaughter Results, Meat Chemical Composition and pH of Aberdinangus, Hereford and Limousin bulls

Pubblicato online: 22 dic 2021

Pagine: 13 - 21

Ricevuto: 05 mag 2021

Accettato: 01 ott 2021

DOI: https://doi.org/10.2478/plua-2021-0013

Parole chiave

beef cattle, slaughter results, meat chemical composition, pH

© 2021 Inga Muizniece et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.