Składanowska-Baryza, J., Ludwiczak, A., Pruszyńska-Oszmałek, E., Kołodziejski, P., & Stanisz, M. (2020). Effect of Two Different Stunning Methods on the Quality Traits of Rabbit Meat. Animals (Basel).
Trích dẫn kiểu ChicagoSkładanowska-Baryza, Joanna, Agnieszka Ludwiczak, Ewa Pruszyńska-Oszmałek, Paweł Kołodziejski, và Marek Stanisz. "Effect of Two Different Stunning Methods On the Quality Traits of Rabbit Meat." Animals (Basel) 2020.
Trích dẫn MLASkładanowska-Baryza, Joanna, et al. "Effect of Two Different Stunning Methods On the Quality Traits of Rabbit Meat." Animals (Basel) 2020.
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