ÉTUDE DE LA PRODUCTION DE LA VIANDE CHEZ LES OVINS. II. - VARIATION DE L'IMPORTANCE RELATIVE DES DIFFÉRENTES RÉGIONS CORPORELLES DE L'AGNEAU DE BOUCHERIE
Open Access
- 1 January 1960
- journal article
- Published by EDP Sciences in Animal Research
- Vol. 9 (4) , 355-363
- https://doi.org/10.1051/animres:19600405
Abstract
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