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Optimizing the use of spineless cactus in the finishing diet of lambs: physicochemical properties and sensory characteristics of meat. [electronic resource] by
- Lima, Talma Jordana
- Ribeiro, Neila Lidiany
- Costa, Roberto Germano
- de Medeiros, Geovergue Rodrigues
- de Medeiros, Ariosvaldo Nunes
- de Sousa, Solange
- de Cassia Ramos do Egypto Queiroga, Rita
- Serrano, Martina P
- Barba, Francisco J
- Lorenzo, José M
Producer: 20191025
In:
Journal of the science of food and agriculture vol. 99
Availability: No items available.
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