Facciolongo, Anna Maria, Davide De Marzo, Marco Ragni, Antonia Lestingi, and Francesco Toteda. “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, no. 2 (July 15, 2015): 165–173. Accessed November 27, 2024. https://mattioli1885journals.com/index.php/progressinnutrition/article/view/4321.