Для цитирования:
, , , , , . Теория и практика переработки мяса. 2026;11(2):158-165. https://doi.org/10.21323/2414-438X-2026-11-2-158-165
For citation:
Gaid Z.A., Chabane S.K., Kasmi Y., Hamad B., Hadef L., Bennoune O. Dietary cinnamon and clay effects on growth, meat quality, and bones in broilers. Theory and practice of meat processing. 2026;11(2):158-165. https://doi.org/10.21323/2414-438X-2026-11-2-158-165
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