Cite
HARVARD Citation
Ferrer, P. et al. (2020). Partially defatted olive cake in finishing pig diets: implications on performance, faecal microbiota, carcass quality, slurry composition and gas emission. Animal. pp. 426-434. [Online].
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Ferrer, P. et al. (2020). Partially defatted olive cake in finishing pig diets: implications on performance, faecal microbiota, carcass quality, slurry composition and gas emission. Animal. pp. 426-434. [Online].