INFLUENCE OF ENZYME PREPARATIONS ON MEAT PRODUCTIVITY IN YOUNG PIGS | Danilova | Theory and practice of meat processing

Search

Browse

User

Language

Article Tools

Finding References

Email this article (Login required)

Email the author (Login required)

About the Authors

Nadezhda V. Danilova
Chuvash State Agricultural Academy
Russian Federation

PhD student, Department of General and Private animal husbandry, Chuvash State Agricultural Academy 428003, Cheboksary, K. Marx str., 29 Tel.: +7–905–197–27–96

Anatoly Yu. Lavrentiev
Chuvash State Agricultural Academy
Russian Federation

doctor of agricultural sciences, do- cent, professor, Department of General and Private animal husbandry, Chuvash State Agricultural Academy 428003, Cheboksary, K. Marx str., 29 Tel.: +7–927–863–23–42

Download this PDF file

For citation: Danilova N.V., Lavrentiev A.Y. INFLUENCE OF ENZYME PREPARATIONS ON MEAT PRODUCTIVITY IN YOUNG PIGS. Theory and practice of meat processing. 2017;2(3):31-38. https://doi.org/10.21323/2414-438X-2017-2-3-31-38

Views: 179

Refbacks

There are currently no refbacks.

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 License.

ISSN 2414-438X (Print)
ISSN 2414-441X (Online)