Analysis of carcass traits, meat quality, amino acid and fatty acid profiles between different duck lines

Release time:2025-07-03Hits:

Impact Factor:

4.1
Affiliation of Author(s):

动物科技学院（含无锡渔业学院）
Journal:

POULTRY SCIENCE
Co-author:

Li Fan,Lu Yinglin,He Zongliang,Yu Debing,Zhou Jing,Cao Heng,Zhang Xingyu,Ji Hongjie,Lv Kunpeng,Yu Minli
Document Code:

2c9e868c92bec0370192c1b450f322dc
Volume:

103
Issue:

7
Translation or Not:

no
Date of Publication:

2024-07-01

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