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About this Agricultural and Biological Sciences article
55 Effect of Two Dietary Crude Protein Levels on Finishing Performance, Carcass Characteristics, and Meat Quality of Lambs. by Huang, Y; Shelby, S; Wang, X; Apple, J A; Coffey, K P is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Huang, Y; Shelby, S; Wang, X; Apple, J A; Coffey, K P
- Publisher
- American Society of Animal Science; Oxford University Press; Oxford University Press (OUP) (ISSN 0021-8812)
- Published
- 2018
- Field
- Agricultural and Biological Sciences (Life Sciences)
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