Slaughter Results, Meat Chemical Composition and pH of Aberdinangus, Hereford and Limousin bulls
By: Inga Muizniece and Daina Kairisa
DOI: https://doi.org/10.2478/plua-2021-0013 | Journal eISSN: 2256-0939
Language: English
Page range: 13 - 21
Submitted on: May 5, 2021
Accepted on: Oct 1, 2021
Published on: Dec 22, 2021
Published by: Latvia University of Life Sciences and Technologies
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
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© 2021 Inga Muizniece, Daina Kairisa, published by Latvia University of Life Sciences and Technologies
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.