Efeito da temperatura ambiente sobre o desempenho e características de carcaça de frangos de corte dos 22 aos 42 dias
Submitted by Marco Antônio de Ramos Chagas (mchagas@ufv.br) on 2017-07-14T17:53:32Z No. of bitstreams: 1 texto completo.PDF: 317850 bytes, checksum: 12e312be34691e21dbb8588320937f06 (MD5) === Made available in DSpace on 2017-07-14T17:53:32Z (GMT). No. of bitstreams: 1 texto completo.PDF: 317850 b...
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| Language: | Portuguese |
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Universidade Federal de Viçosa
2017
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| Online Access: | http://www.locus.ufv.br/handle/123456789/11303 |