المؤلفون: Marcolla, C. S., Holanda, D. M., Ferreira, S. V., Rocha, G. C., Serão, N. V. L., Duarte, M. S., Abreu, M. L. T., Saraiva, A.

المصدر: Journal of Animal Science

مصطلحات موضوعية: Pork quality, Ractopamine, Carcass traits, Carne suína - Qualidade, Ractopamina, Características de carcaça

Relation: MARCOLLA, C. S. et al. Chromium, CLA, and ractopamine for finishing pigs. Journal of Animal Science, Champaign, v. 95, n. 10, p. 4472-4480, 1 Oct. 2017.; https://academic.oup.com/jas/article-abstract/95/10/4472/4771992?redirectedFrom=fulltext; http://repositorio.ufla.br/jspui/handle/1/32757

الاتاحة: http://repositorio.ufla.br/jspui/handle/1/32757
https://academic.oup.com/jas/article-abstract/95/10/4472/4771992?redirectedFrom=fulltext

المؤلفون: Severino, P., Fangueiro, J. F., Ferreira, S. V., Basso, R., Chaud, M. V., Santana, M. H. A., Rosmaninho, A., Souto, E. B.

المصدر: Clinical and Translational Oncology ; volume 15, issue 6, page 417-424 ; ISSN 1699-048X 1699-3055

الاتاحة: http://dx.doi.org/10.1007/s12094-012-0982-0
http://link.springer.com/content/pdf/10.1007/s12094-012-0982-0.pdf
http://link.springer.com/article/10.1007/s12094-012-0982-0/fulltext.html
http://link.springer.com/content/pdf/10.1007/s12094-012-0982-0