The influence of dietary lysine restriction during the finishing period on growth performance and carcass, meat, and fat characteristics of barrows and gilts intended for dry-cured ham production1
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| Description | scientific article published on 03 June 2011 |
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author: M. Joy José Antonio Rodríguez-Sánchez María Ángeles Latorre |
| Publication date | June 3, 2011 |
| Language | English |
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