THREE DIETARY PROTEIN LEVELS IN THE PRODUCTION OF SQUAB BROILERS
Vol. 78 Núm. 1-2 (1994), Notas de Investigación
Vol. 78 Núm. 1-2 (1994)

THREE DIETARY PROTEIN LEVELS IN THE PRODUCTION OF SQUAB BROILERS

Notas de Investigación
https://doi.org/10.46429/jaupr.v78i1-2.4253
Publicado 1994-04-01
  • Franklyn A. Salas
  • José R. Latorre
Franklyn A. Salas
José R. Latorre
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Salas, F. A., Paul F., & Latorre, J. R. (1994). THREE DIETARY PROTEIN LEVELS IN THE PRODUCTION OF SQUAB BROILERS. Journal of Agriculture of the University of Puerto Rico, 78(1-2), 51–53. https://doi.org/10.46429/jaupr.v78i1-2.4253
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THREE DIETARY PROTEIN LEVELS IN THE PRODUCTION OF SQUAB BROILERS

https://doi.org/10.46429/jaupr.v78i1-2.4253
PDF (English)

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