Studies of dietary phosphorus, sodium, chloride and bicarbonate effects on egg shell quality in commercial layers /

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Studies of dietary phosphorus, sodium, chloride and bicarbonate effects on egg shell quality in commercial layers /

Detalles Bibliográficos
Autor principal:	Zumbado Alpízar, Mario Ernesto (Autor, Autor/a)
Formato:	Libro
Lenguaje:	Spanish
Publicado:	Athenes, 1982.
Materias:	GALLINAS > ALIMENTACION Y ALIMENTOS

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