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Carcass and commercial cuts yield in broilers of different ages fed diets supplemented with probiotics

Mevlüt Karaoğlu, Muhammet İrfan Aksu, Nurinisa Esenbuğa, Adem Kaya, Muhlis Macit

African Journal of Food Science and Technology Cilt 5 · Sayı 2 · ss. 46–52 · 01.02.2014
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Karaoğlu, M., Aksu, M. İ., Esenbuğa, N., Kaya, A., & Macit, M. (2014). Carcass and commercial cuts yield in broilers of different ages fed diets supplemented with probiotics. African Journal of Food Science and Technology, 5(2), 46–52. https://doi.org/10.14303/ajfst.2014.011

BibTeX 
@article{karaoglu2014-288099,
  author = {Karaoğlu, Mevlüt and Aksu, Muhammet İrfan and Esenbuğa, Nurinisa and Kaya, Adem and Macit, Muhlis},
  title = {Carcass and commercial cuts yield in broilers of different ages fed diets supplemented with probiotics},
  journal = {African Journal of Food Science and Technology},
  year = {2014},
  volume = {5},
  number = {2},
  pages = {46--52},
  issn = {2141-5455},
  doi = {10.14303/ajfst.2014.011},
  url = {https://akademik.atauni.edu.tr/yayinlar/288099-carcass-and-commercial-cuts-yield-in-broilers-of-different-ages-fed-diets}
}