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Meat quality in four pig breeds : relationships with halothane sensitivity and plasma creatine phosphokinase activity
Meat quality in four pig breeds : relationships with halothane sensitivity and plasma creatine phosphokinase activity
1984
P. Sellier
G. Monin
Y. Houix
P. Dando
Keywords:
Biotechnology
Halothane
Animal science
Creatine phosphokinase activity
Medicine
Correction
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