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解淀粉芽孢杆菌 ES-2 对肉鸡屠宰性能和肉品质及肌肉抗氧化能力的影响.

Authors :
杨敏馨
寇涛
李悦
张昊
金顺顺
苏越
张莉莉
王恬
Source :
Journal of Nanjing Agricultural University / Nanjuing Nongye Daxue Xuebao; 2016, Vol. 39 Issue 2, p255-261, 7p
Publication Year :
2016

Abstract

<i>Copyright of Journal of Nanjing Agricultural University / Nanjuing Nongye Daxue Xuebao is the property of Journal of Nanjing Agricultural University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)

Details

Language :
Chinese
ISSN :
10002030
Volume :
39
Issue :
2
Database :
Complementary Index
Journal :
Journal of Nanjing Agricultural University / Nanjuing Nongye Daxue Xuebao
Publication Type :
Academic Journal
Accession number :
115196916
Full Text :
https://doi.org/10.7685/jnau.201505040