CHEMICAL COMPOSITION OF MUSCLE AFTER RED GRAPE POMACE APPLICATION IN THE NUTRITION OF BROILER CHICKENS-Reference-Cited by-同舟云学术

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CHEMICAL COMPOSITION OF MUSCLE AFTER RED GRAPE POMACE APPLICATION IN THE NUTRITION OF BROILER CHICKENS

Published:2021-06 Issue:6 Volume:10 Page:
ISSN:1338-5178
Container-title:Journal of Microbiology, Biotechnology and Food Sciences
language:
Short-container-title:JMBFS

Author:

Čech Matej

Publisher

Slovak University of Agriculture in Nitra

Subject

Molecular Biology,Microbiology,Food Science,Biotechnology

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. MEAT PERFORMANCE AND PHYSICOCHEMICAL EVALUATION OF PIGEON MEAT;Journal of microbiology, biotechnology and food sciences;2024-04-16

2. Pengaruh Pola Pemberian Nutrisi Terhadap Pertumbuhan Anak Ayam Broiler di Kecamatan Tembung, Kota Medan;Jurnal Biologi;2023-11-13

3. Triazoline compounds influence on the meat productivity of turkey carcasses;Scientific Horizons;2023-08-26

4. CHEMICAL COMPOSITION AND AMINO ACID PROFILE OF GOOSE MEAT (UKRAINIAN LARGE GRAY AND LARGE WHITE BREEDS) IN SEMI-INTENSIVE SYSTEM OF GROWING;Journal of microbiology, biotechnology and food sciences;2023-05-03

5. INTERNAL FATS OF ROSS 308 BROILER CHICKENS AFTER APPLICATION OF GRAPE, FLAX AND PUMPKIN POMACE INTO THEIR DIET;Journal of microbiology, biotechnology and food sciences;2022-02-21

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