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A comparison of carcass and meat quality characteristics of Creole and Large White pigs slaughtered at 90 kg BW
D. Renaudeau, J. MourotVolume:
76
Année:
2007
Langue:
english
DOI:
10.1016/j.meatsci.2006.10.024
Fichier:
PDF, 295 KB
english, 2007