: intramuscular injection. cattle: subcutaneous injection. dosage and administration pigs: 1 ml/16 kg bw for 3 days. cattle: respiratory disease: 1 ml/50 kg bw for 3 to 5 days. acute interdigital necrobacillosis: 1 ml/50 kg bw at each injection for 3 days. withdrawal p erio d swine: meat: 6 days. cattle...
: intramuscular injection. cattle: subcutaneous injection. dosage and administration pigs: 1 ml/16 kg bw for 3 days. cattle: respiratory disease: 1 ml/50 kg bw for 3 to 5 days. acute interdigital necrobacillosis: 1 ml/50 kg bw at each injection for 3 days. withdrawal p erio d swine: meat: 6 days. cattle...
fever outbreak - reuters published: thu, dec : : gmt vietnam's pork imports more than double amid swine fever outbreak reuters japan imports of u.s. oranges expected to grow modestly - the packer published: sun, jan : : gmt japan imports of u.s. oranges expected to grow modestly the packer prescription...
artificial insemination new line of semen extenders formula. short, medium, large and extra large boar semen extenders for swine artificial insemination. italian manufacturer since . agriculture sub-categories: animal extracts animal feed animal tags china - beijing beijing yangyang international apparel...
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part of imperial vineyards, are hand picked during dawn, about days before the main harvest. fermentation takes place in barrique medium toasted barrels. during aging process the wine is mixed using sur lie lees method. final aging takes place in bottle for - months. serving temperature: slightly chilled...
sell it. for meat to stay fresh and retain its natural juices, it needs to be stored at a temperature between ° and °. we maintain this temperature from the time we procure the product to cleaning, cutting and storing it, until it leaves for delivery. and even when it's out for delivery, we keep it chilled...
sell it. for meat to stay fresh and retain its natural juices, it needs to be stored at a temperature between ° and °. we maintain this temperature from the time we procure the product to cleaning, cutting and storing it, until it leaves for delivery. and even when it's out for delivery, we keep it chilled...
sell it. for meat to stay fresh and retain its natural juices, it needs to be stored at a temperature between ° and °. we maintain this temperature from the time we procure the product to cleaning, cutting and storing it, until it leaves for delivery. and even when it's out for delivery, we keep it chilled...