Effect of replacement of Tifton-85 hay with Pleurotus spp. mushroom residue on physicochemical composition, fatty acid profile and sensorial attributes of lamb meat

Autor: Souza, M.N.S., Santos, M.X.S. dos, Andrade, E.A. de, Ferrer, M.D., Barbosa, A.M., Silva, T.M., Pereira, E.S., Silva Júnior, J.M. da, Bezerra, L.R., Oliveira, R.L.
Zdroj: In Livestock Science June 2022 260
Databáze: ScienceDirect
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