Pork Carcass Value as Affected by Protein Level and Supplementation with Aureomycin and Vitamin B12
- 30 April 1953
- journal article
- research article
- Published by Oxford University Press (OUP) in Journal of Animal Science
- Vol. 12 (2), 291-296
- https://doi.org/10.2527/jas1953.122291x