Effect of dietary inclusion of urea encapsulated in low-trans vegetable fat microspheres on fatty acids intake, carcass traits, quality, and fatty acid composition of lamb meat
Titel:
Effect of dietary inclusion of urea encapsulated in low-trans vegetable fat microspheres on fatty acids intake, carcass traits, quality, and fatty acid composition of lamb meat
Auteur:
Mazza, Pedro H.S. Bezerra, Leilson R. de Lucena, Kevily H. de O.S. Pereira Filho, José M. Barbosa, Analivia M. Bessa, Rui J.B. Alves, Susana P. Araújo, Marcos J. Parente, Michelle O.M. Pereira, Elzania S. Oliveira, Ronaldo L.