Ferrer, P., Calvet, S., García-Rebollar, P., & de-Blas, C. (2020). Partially defatted olive cake in finishing pig diets: Implications on performance, faecal microbiota, carcass quality, slurry composition and gas emission. Cambridge University Press.
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Cita Chicago Style (17a ed.)
Ferrer, Pablo, Salvador Calvet, Paloma García-Rebollar, y Carlos de-Blas. Partially Defatted Olive Cake in Finishing Pig Diets: Implications on Performance, Faecal Microbiota, Carcass Quality, Slurry Composition and Gas Emission. Cambridge University Press, 2020.
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Cita MLA (9a ed.)
Ferrer, Pablo, et al. Partially Defatted Olive Cake in Finishing Pig Diets: Implications on Performance, Faecal Microbiota, Carcass Quality, Slurry Composition and Gas Emission. Cambridge University Press, 2020.
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