Comparaison des aptitudes à la production de viande de quatre types génétiques bovins de Côte d'Ivoire. II. Résultats d'abattages et étude des carcasses
DOI:
https://doi.org/10.19182/remvt.8297Keywords
Beef cattle, carcasses, Slaughtering, Cote d'IvoireAbstract
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