Egg Yolk Immunoglobulins Used as Additives in Meat Quality.

Autor: Ahmadi, Mirela, Dumitrescu, Gabi, Ștef, Lavinia, Dronca, Dorel, CiochinăPetculescu, Liliana, Morariu, Florica Emilia, Maftei, Marius Laurian, Ahmadi, Aryan, Peț, Ioan

Publikováno v: Scientific Papers: Animal Science & Biotechnologies / Lucrari Stiintifice: Zootehnie si Biotehnologii; 2023, Vol. 56 Issue 2, p47-53, 7p