Impact of COVID-19 on animal production in the Czech Republic-Reference-Cited by-同舟云学术

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Impact of COVID-19 on animal production in the Czech Republic

Published:2021-01-01 Issue:1 Volume:11 Page:47-50
ISSN:2160-6056
Container-title:Animal Frontiers
language:en
Short-container-title:

Author:

Brzáková Michaela¹,Boskova Iveta²,Vostry Lubos¹³,Rychtarova Jana⁴,Bucek Pavel⁵

Affiliation:

1. Department of Genetics and Breeding of Farm Animals, Institute of Animal Science, Prague, Czech Republic

2. Agricultural Market Department, Institute of Agricultural Economics and Information, Prague, Czech Republic

3. Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Praha 6—Suchdol, Czech Republic

4. Department of Biology of Reproduction, Institute of Animal Science, Prague, Czech Republic

5. Department of Milk Recording, Czech Moravian Breeders’ Corporation, Inc., Hradištko, Czech Republic

Funder

Ministry of Agriculture of the Czech Republic

Ministry of Education, Youth and Sports

Publisher

Oxford University Press (OUP)

Subject

Animal Science and Zoology,Food Animals

Link

http://academic.oup.com/af/article-pdf/11/1/47/36198739/vfaa053.pdf

Reference13 articles.

Cited by 8 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. SPATIAL DIFFERENTIATION OF THE IMPACT OF THE COVID-19 PANDEMIC ON AGRICULTURE IN SELECTED EUROPEAN UNION COUNTRIES;Annals of the Polish Association of Agricultural and Agribusiness Economists;2024-03-14

2. The expressiveness of meat forms of cattle depending on the content of adipose tissue under the skin and between the muscles;Potravinarstvo Slovak Journal of Food Sciences;2023-05-09

3. Impact of COVID-19 on Dairy Herd Profitability: A Review at the Global Level;Farm Animal Health and Nutrition;2023-03-25

4. Pandemic (Covid-19) Induced Impacts on Dairy Industry;2022-12-23

5. The study of "muscle eye" in bulls of Ukrainian black-spotted dairy-meat breed as a factor in improving the properties of meat products;Potravinarstvo Slovak Journal of Food Sciences;2022-09-01

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