Facciolongo AM, De Marzo D, Ragni M, Lestingi A, Toteda F. Use of alternative protein sources for finishing lambs. 2. Effects on chemical and physical characteristics and fatty acid composition of meat. Progr Nutr [Internet]. 2015 Jul. 15 [cited 2024 Jul. 18];17(2):165-73. Available from: https://mattioli1885journals.com/index.php/progressinnutrition/article/view/4321