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Guerra-Rivas et al., 2015. XVI Jornadas sobre Producción Animal, Zaragoza, 19-20 May 2013: 681-683

Document reference 
Guerra-Rivas, C.; Vieira, C.; Gallardo, B.; Mantecón, A. R.; Lavín, P.; Manso, T., 2015. Oxidant stability of meat from sucklings lambs is improved when grape pomace is included in the diet of lactating ewes. XVI Jornadas sobre Producción Animal, Zaragoza, 19-20 May 2013: 681-683
Alternative title 

La estabilidad oxidativa de la carne de lechazo se incrementa a lo largo de su almacenamiento al incorporar orujo de uva en la ración de las ovejas

Web 
http://www.aida-itea.org/aida-itea/files/jornadas/2015/comunicaciones/2015_CdP_3…
Citation key 
Guerra-Rivas et al., 2015
Datasheets 
Grape pomace