Evaluación de las características físicas, químicas y organolépticas de la carne de cerdo bajo diferentes niveles de Harina de Romero (Rosmarinus Officinalis) como promotor de crecimiento.
The present experimental research was developed in the Swine Production Unit of the Veterinary Medicine Faculty of Agricultural Sciences of the Technical University of Babahoyo, located in the city of Babahoyo-Montalvo, which evaluated the effect of the inclusion of rosemary meal (Rosmarinus Officin...
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| Váldodahkki: | |
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| Materiálatiipa: | bachelorThesis |
| Almmustuhtton: |
2025
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| Fáttát: | |
| Liŋkkat: | http://dspace.utb.edu.ec/handle/49000/18164 |
| Fáddágilkorat: |
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