Feeding Dry Olive Cake Modifies Subcutaneous Fat Composition in Lambs, Noting Cake Resistance to Degradation and Peroxidation

por Vera,Raúl, Aguilar,Claudio, Lira,Rodrigo, Toro,Paula, Barrales,Luis, Peña,Iván, Squella,Fernando, Pérez,Patricio, Quenaya,Javiera, Yutronic,Hanja, Briones,Ignacio
Publicado 2009