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Autor:
A.B. Moro, C.C. Pires, L.P. da Silva, A.M. Menegon, R.S. Venturini, A.A. Martins, R.deO. Mello, D.B. Galvani
Publikováno v:
Animal, Vol 13, Iss 8, Pp 1744-1749 (2019)
The increase of sheep meat competitiveness in international markets can be attributed to the rise of the quantity and the improvement of the quality of the edible portion of sheep carcasses. Usually, carcass yield is established after the slaughter o
Externí odkaz:
https://doaj.org/article/8b2aa6b5f3ab470791f8aeea5822044d
