Genetic and Nutritional Factors Determining the Production and Quality of Sheep Meat – A Review
By: Jan Knapik, Katarzyna Ropka-Molik and Marek Pieszka
Download Article
Download the full article as a PDF file.
Language: English
Page range: 23 - 40
Submitted on: Oct 7, 2015
Accepted on: May 10, 2016
Published on: Feb 8, 2017
Published by: National Research Institute of Animal Production
In partnership with: Paradigm Publishing Services
Publication frequency: Volume open
Keywords:
Related subjects:
© 2017 Jan Knapik, Katarzyna Ropka-Molik, Marek Pieszka, published by National Research Institute of Animal Production
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.