Ferrer, P., García-Rebollar, P., Cerisuelo, A., Ibanez, M. A., Rodríguez, C. A., Calvet, S., & de-Blas, C. (2019). Nutritional value of crude and partially defatted olive cake in finishing pigs and effects on nitrogen balance and gaseous emissions.
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Cita Chicago Style (17a ed.)
Ferrer, Pablo, Paloma García-Rebollar, Alba Cerisuelo, M. A. Ibanez, Carlos A. Rodríguez, Salvador Calvet, y Carlos de-Blas. Nutritional Value of Crude and Partially Defatted Olive Cake in Finishing Pigs and Effects on Nitrogen Balance and Gaseous Emissions. 2019.
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Cita MLA (9a ed.)
Ferrer, Pablo, et al. Nutritional Value of Crude and Partially Defatted Olive Cake in Finishing Pigs and Effects on Nitrogen Balance and Gaseous Emissions. 2019.
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