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

Data publikacji: 22 gru 2021

Zakres stron: 13 - 21

Otrzymano: 05 maj 2021

Przyjęty: 01 paź 2021

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

Słowa kluczowe

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.