Revista mexicana de ciencias pecuarias (2007-1124)
Características químicas y sensoriales de la carne de cerdo, en función del consumo de dietas con ractopamina y diferentes concentraciones de lisina
Gráfico da evolução de acessos ao documento
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This tool is under development and it is available in Beta Test version
This tool is under development and it was published with the objective to test the usage and performance. All the indicators are real and they are gradually being loaded. Slowness and out of service problems may occur in this version.
