Use of specialized breeds for increase of pork meat quality
Збережено в:
Дата: | 2017 |
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Автори: | , , |
Формат: | Стаття |
Мова: | English |
Опубліковано: |
2017
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Назва видання: | Factors in experimental evolution of organisms |
Онлайн доступ: | http://jnas.nbuv.gov.ua/article/UJRN-0000800065 |
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Назва журналу: | Library portal of National Academy of Sciences of Ukraine | LibNAS |
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open-sciencenbuvgovua-393942024-02-29T11:45:51Z Use of specialized breeds for increase of pork meat quality O. V. Boiko O. V. Vashchenko M. S. Nebylytsia 2219-3782 2017 en Factors in experimental evolution of organisms http://jnas.nbuv.gov.ua/article/UJRN-0000800065 Article |
institution |
Library portal of National Academy of Sciences of Ukraine | LibNAS |
collection |
Open-Science |
language |
English |
series |
Factors in experimental evolution of organisms |
spellingShingle |
Factors in experimental evolution of organisms O. V. Boiko O. V. Vashchenko M. S. Nebylytsia Use of specialized breeds for increase of pork meat quality |
format |
Article |
author |
O. V. Boiko O. V. Vashchenko M. S. Nebylytsia |
author_facet |
O. V. Boiko O. V. Vashchenko M. S. Nebylytsia |
author_sort |
O. V. Boiko |
title |
Use of specialized breeds for increase of pork meat quality |
title_short |
Use of specialized breeds for increase of pork meat quality |
title_full |
Use of specialized breeds for increase of pork meat quality |
title_fullStr |
Use of specialized breeds for increase of pork meat quality |
title_full_unstemmed |
Use of specialized breeds for increase of pork meat quality |
title_sort |
use of specialized breeds for increase of pork meat quality |
publishDate |
2017 |
url |
http://jnas.nbuv.gov.ua/article/UJRN-0000800065 |
work_keys_str_mv |
AT ovboiko useofspecializedbreedsforincreaseofporkmeatquality AT ovvashchenko useofspecializedbreedsforincreaseofporkmeatquality AT msnebylytsia useofspecializedbreedsforincreaseofporkmeatquality |
first_indexed |
2024-03-30T09:15:43Z |
last_indexed |
2024-03-30T09:15:43Z |
_version_ |
1796881382508593152 |