Caracterização bioquímica da carne de cabritos criados na região do Alto Camaquã.
Made available in DSpace on 2014-08-20T14:38:45Z (GMT). No. of bitstreams: 1 Tese_Julcemar_Kessler.pdf: 2191437 bytes, checksum: 7c7e8ea41a4fa00311d93dacf76e9cfa (MD5) Previous issue date: 2012-05-21 === The study aimed to evaluate the effect of age at slaughter on chemical composition, cholest...
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| Format: | Others |
| Language: | Portuguese |
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Universidade Federal de Pelotas
2014
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| Online Access: | http://repositorio.ufpel.edu.br/handle/ri/2598 |