Wang, J.; Zhang, M.; Gou, Z.; Jiang, S.; Zhang, Y.; Wang, M.; Tang, X.; Xu, B.
The Effect of Camellia oleifera Cake Polysaccharides on Growth Performance, Carcass Traits, Meat Quality, Blood Profile, and Caecum Microorganisms in Yellow Broilers. Animals 2020, 10, 266.
https://doi.org/10.3390/ani10020266
AMA Style
Wang J, Zhang M, Gou Z, Jiang S, Zhang Y, Wang M, Tang X, Xu B.
The Effect of Camellia oleifera Cake Polysaccharides on Growth Performance, Carcass Traits, Meat Quality, Blood Profile, and Caecum Microorganisms in Yellow Broilers. Animals. 2020; 10(2):266.
https://doi.org/10.3390/ani10020266
Chicago/Turabian Style
Wang, Jing, Mengyu Zhang, Zhongyong Gou, Shouqun Jiang, Yingzhong Zhang, Minghuai Wang, Xuxiao Tang, and Baohua Xu.
2020. "The Effect of Camellia oleifera Cake Polysaccharides on Growth Performance, Carcass Traits, Meat Quality, Blood Profile, and Caecum Microorganisms in Yellow Broilers" Animals 10, no. 2: 266.
https://doi.org/10.3390/ani10020266
APA Style
Wang, J., Zhang, M., Gou, Z., Jiang, S., Zhang, Y., Wang, M., Tang, X., & Xu, B.
(2020). The Effect of Camellia oleifera Cake Polysaccharides on Growth Performance, Carcass Traits, Meat Quality, Blood Profile, and Caecum Microorganisms in Yellow Broilers. Animals, 10(2), 266.
https://doi.org/10.3390/ani10020266