Facciolongo, A. M., De Marzo, D., Ragni, M., Lestingi, A., & Toteda, F. (2015). Use of alternative protein sources for finishing lambs. 2. Effects on chemical and physical characteristics and fatty acid composition of meat. Progress in Nutrition, 17(2), 165-173. https://mattioli1885journals.com/index.php/progressinnutrition/article/view/4321