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Optimizing the use of spineless cactus in the finishing die..:
Lima, Talma Jordana
;
Ribeiro, Neila Lidiany
;
Costa, Roberto Germano
...
Journal of the Science of Food and Agriculture. 99 (2019) 14 - p. 6241-6247 , 2019
Link:
https://doi.org/10.1002/jsfa.9897
RT Journal T1 <Title>Optimizing the use of spineless cactus in the finishing diet of lambs: physicochemical properties and sensory characteristics of meat</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1002_jsfa.9897&Exemplar=1&LAN=DE A1 Lima, Talma Jordana A1 Ribeiro, Neila Lidiany A1 Costa, Roberto Germano A1 de Medeiros, Geovergue Rodrigues A1 de Medeiros, Ariosvaldo Nunes A1 de Sousa, Solange A1 de Cassia Ramos do Egypto Queiroga, Rita A1 Serrano, Martina P A1 Barba, Francisco J A1 Lorenzo, José M PB Wiley YR 2019 SN 0022-5142 SN 1097-0010 JF Journal of the Science of Food and Agriculture VO 99 IS 14 SP 6241 OP 6247 LK http://dx.doi.org/https://doi.org/10.1002/jsfa.9897 DO https://doi.org/10.1002/jsfa.9897 SF ELIB - SuUB Bremen
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