| 1. |
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Effects of Various N - 3 Lipid Sources on the Quality Characteristics
Subbiah Ezhil Valavan, Rajamanickam Prabakaran, Edwin S C
Häftad. LAP Lambert Academic Publishing, 2020.
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| 2. |
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Perte de Poids Vif Dans La Commercialisation Des Poulets de Chair
Prabakaran Rajamanickam, Prakash Dharmalingan
Häftad. Editions Notre Savoir, 2020.
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| 3. |
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Perdita Di Perdite Di Carne in Vivo Nel Marketing Dei Polli Da Ingrasso
Prabakaran Rajamanickam, Prakash Dharmalingan
Häftad. Edizioni Sapienza, 2020.
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| 4. |
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Straty Żywego Psychiatry W Marketingu Brojlerw
Prabakaran Rajamanickam, Prakash Dharmalingan
Häftad. Wydawnictwo Nasza Wiedza, 2020.
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| 5. |
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Perda Por Encolhimento Ao Vivo No Marketing de Frangos de Carne
Prabakaran Rajamanickam, Prakash Dharmalingan
Häftad. Edicoes Nosso Conhecimento, 2020.
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| 6. |
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Live Shrink Loss in Broiler Marketing
Prabakaran Rajamanickam, Prakash Dharmalingan
Häftad. LAP Lambert Academic Publishing, 2020.
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| 7. |
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Intensive Rearing of Native Chicken for Meat in Western Tamil Naduinte
Satheeskumar Sengottaiyan, Prabakaran Rajamanickam, Ezhil Valavan Subbiah
Häftad. LAP Lambert Academic Publishing, 2021.
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| 8. |
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Characteristics Of Turkey Semen In Different Genetic Groups
Pandian Chinnadurai, Prabakaran Rajamanickam
Häftad. LAP Lambert Academic Publishing, 2021.
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| 9. |
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Recycling of Japanese Quail Hatchery Waste in Their Breeder Diets
Sathiskumar Arumugam, Prabakaran Rajamanickam
Häftad. LAP Lambert Academic Publishing, 2021.
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| 10. |
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Merkmale Von Truthahnsperma in Verschiedenen Genetischen Gruppen
Pandian Chinnadurai, Prabakaran Rajamanickam
Häftad. Verlag Unser Wissen, 2021.
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| 11. |
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Caractristiques Du Sperme de Dinde Dans Diffrents Groupes Gntiques
Pandian Chinnadurai, Prabakaran Rajamanickam
Häftad. Editions Notre Savoir, 2021.
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| 12. |
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Caratteristiche del Seme Di Tacchino in Diversi Gruppi Genetici
Pandian Chinnadurai, Prabakaran Rajamanickam
Häftad. Edizioni Sapienza, 2021.
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| 13. |
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Caractersticas Do Smen de Peru Em Diferentes Grupos Genticos
Pandian Chinnadurai, Prabakaran Rajamanickam
Häftad. Edicoes Nosso Conhecimento, 2021.
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