Pequi peel flour in diets for Japanese quail
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| Auteur principal: | Maria Cristina de Oliveira |
|---|---|
| Format: | Artículo científico |
| Langue: | en |
| Publié: |
Universidade Estadual de Maringá
2016
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Documents similaires
-
Development and chemical characterization of flour obtained from the external mesocarp of “pequizeiro” fruit
par: Manoel Soares SOARES JÚNIOR
Publié: (2010) -
Volatile compounds profile of fresh-cut peki fruit stored under different temperatures
par: Clarissa DAMIANI
Publié: (2009) -
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par: Clarissa Damiani
Publié: (2013) -
Pequi peel meal in laying hen diet
par: Amanda da Lapa Silva
Publié: (2016) -
Influência da secagem do pequi (Caryocar brasiliense Camb.) na qualidade do óleo extraído
par: Ludmila Pereira AQUINO
Publié: (2009)