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  1. 1
    Changes in Core Temperature of Cyan-Shank Partridge Chickens Exposed to Continuously Increased Ambient Temperature at Different Relative Humidity Levels

    Changes in Core Temperature of Cyan-Shank Partridge Chickens Exposed to Continuously Increased Ambient Temperature at Different Relative Humidity Levels by Chen Wang, Ketian Chen, Haocong Xu, Le Liu, Longshen Liu, Chunmei Li, Yansen Li

    Published 2025-03-01
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  2. 2
    Effect of Supplemental Essential Oils Blend on Broiler Meat Quality, Fatty Acid Profile, and Lipid Quality

    Effect of Supplemental Essential Oils Blend on Broiler Meat Quality, Fatty Acid Profile, and Lipid Quality by Mohamed Kahiel, Kai Wang, Haocong Xu, Jian Du, Sheng Li, Dan Shen, Chunmei Li

    Published 2025-03-01
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