A. M. Facciolongo, D. De Marzo, M. Ragni, A. Lestingi, and F. Toteda, “Use of alternative protein sources for finishing lambs. 2. Effects on chemical and physical characteristics and fatty acid composition of meat”, Progr Nutr, vol. 17, no. 2, pp. 165–173, Jul. 2015, Accessed: Nov. 27, 2024. [Online]. Available: https://mattioli1885journals.com/index.php/progressinnutrition/article/view/4321