Comparing two simple cryopreservation methods for porcine sperm. Effect on sperm quality parameters
About 40% of red meat consumed around the world is porcine meat. Argentinean producers face the big challenge of achieving productive improvements with efficient and sustainable economic development and reproductive technologies, like artificial insemination and sperm cryopreservation (that still ha...
Guardado en:
| Autores principales: | Pérez, M C., Petrinelli, A, Rodríguez, P C., Satorre, M M., Breininger, E |
|---|---|
| Formato: | Artículo revista |
| Lenguaje: | Español |
| Publicado: |
Universidad Nacional del Nordeste
2019
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| Materias: | |
| Acceso en línea: | https://revistas.unne.edu.ar/index.php/vet/article/view/3893 |
| Aporte de: |
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