AL-Azzawi, Y., Abood, N., Towfeq, E. (2013). Effects of Adding Active Bakery’s Yeast Saccharomyces cerevisiae in the diet of the productive performance of the local egg Quail. , 41(4), 146-153. doi: 10.33899/magrj.2013.84768
Yasser Ghanem S. AL-Azzawi; Nawaf Ghazi Abood; Esraa Mobasher Towfeq. "Effects of Adding Active Bakery’s Yeast Saccharomyces cerevisiae in the diet of the productive performance of the local egg Quail". , 41, 4, 2013, 146-153. doi: 10.33899/magrj.2013.84768
AL-Azzawi, Y., Abood, N., Towfeq, E. (2013). 'Effects of Adding Active Bakery’s Yeast Saccharomyces cerevisiae in the diet of the productive performance of the local egg Quail', , 41(4), pp. 146-153. doi: 10.33899/magrj.2013.84768
AL-Azzawi, Y., Abood, N., Towfeq, E. Effects of Adding Active Bakery’s Yeast Saccharomyces cerevisiae in the diet of the productive performance of the local egg Quail. , 2013; 41(4): 146-153. doi: 10.33899/magrj.2013.84768

Effects of Adding Active Bakery’s Yeast Saccharomyces cerevisiae in the diet of the productive performance of the local egg Quail

Mesopotamia Journal of Agriculture
Article 1, Volume 41, Issue 4, 2013, Pages 146-153    PDF (0 K)
DOI: 10.33899/magrj.2013.84768
Authors
Yasser Ghanem S. AL-Azzawi; Nawaf Ghazi Abood; Esraa Mobasher Towfeq
Animal.Resorces Dept. Collage of Agric. & Forestry.Mosul University/ Iraq
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