Meat qualities in the sheep with special reference to scottish breeds and crosses. II Part III. Comparative development of selected individuals of different breeds and crosses as lambs and hoggets

被引：34

作者：

Palsson, H

机构：

来源：

关键词：

D O I：

10.1017/S0021859600047791

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：1 / U14

页数：94

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