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Use of incremental levels of dehydrated olive cake in lamb diets as an alternative for grazing systems in the central dryland area in Chile: The effect on carcass traits of Suffolk Down lambs
(Pontificia Universidad Católica de Chile. Facultad de Agronomía Ingeniería Forestal, 2016)
Feeding dry olive cake modifies subcutaneous fat composition in lambs, noting cake resistance to degradation and peroxidation. Alimentación con alperujo modifica la composición de grasa subcutánea en corderos, con una nota en la resistencia del alperujo a
(Instituto de Investigaciones Agropecuarias, INIA, 2009)
Feeding dry olive cake modifies subcutaneous fat composition in lambs, noting cake resistance to degradation and peroxidation
(INST INVESTIGACIONES AGROPECUARIAS, CENTRO REGIONAL DE INVESTIGACION QUILAMAPU, 2009-12)