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Viability of the use of bovine milk whey at lamb finishing:..:
Camila Roberta Lupo
;
Fabiola Cristine de Almeida Rego Grecco
;
Josiane Ito Eleodoro
...
http://dx.doi.org/10.1080/09712119.2019.1653302. , 2019
Link:
https://doi.org/10.1080/09712119.2019.1653302
RT Journal T1
Viability of the use of bovine milk whey at lamb finishing: performance, carcass, and meat parameters
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:9bbd6019079e4fe8b301572b4055ffc0&Exemplar=1&LAN=DE A1 Camila Roberta Lupo A1 Fabiola Cristine de Almeida Rego Grecco A1 Josiane Ito Eleodoro A1 Luiz Fernando Coelho Cunha Filho A1 Camila Cano Serafim A1 Joice Sifuentes dos Santos A1 Agostinho Ludovico A1 Mariana Ferreira de Almeida A1 Marilice Zundt A1 Julia Volpato Garrido A1 Camila Hernandes PB Taylor & Francis Group YR 2019 K1 confinement K1 co-product K1 fat thickness K1 proximate composition K1 sheep K1 Veterinary medicine K1 SF600-1100 JF http://dx.doi.org/10.1080/09712119.2019.1653302 LK http://dx.doi.org/https://doi.org/10.1080/09712119.2019.1653302 DO https://doi.org/10.1080/09712119.2019.1653302 SF ELIB - SuUB Bremen
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