Attard, G.; Bionda, A.; Litrenta, F.; Lopreiato, V.; Di Bella, G.; Potortì, A.G.; Lo Turco, V.; Liotta, L.
Using Olive Cake as a Sustainable Ingredient in Diets of Lactating Dairy Cows: Effects on Nutritional Characteristics of Cheese. Sustainability 2024, 16, 3306.
https://doi.org/10.3390/su16083306
AMA Style
Attard G, Bionda A, Litrenta F, Lopreiato V, Di Bella G, Potortì AG, Lo Turco V, Liotta L.
Using Olive Cake as a Sustainable Ingredient in Diets of Lactating Dairy Cows: Effects on Nutritional Characteristics of Cheese. Sustainability. 2024; 16(8):3306.
https://doi.org/10.3390/su16083306
Chicago/Turabian Style
Attard, George, Arianna Bionda, Federica Litrenta, Vincenzo Lopreiato, Giuseppa Di Bella, Angela Giorgia Potortì, Vincenzo Lo Turco, and Luigi Liotta.
2024. "Using Olive Cake as a Sustainable Ingredient in Diets of Lactating Dairy Cows: Effects on Nutritional Characteristics of Cheese" Sustainability 16, no. 8: 3306.
https://doi.org/10.3390/su16083306
APA Style
Attard, G., Bionda, A., Litrenta, F., Lopreiato, V., Di Bella, G., Potortì, A. G., Lo Turco, V., & Liotta, L.
(2024). Using Olive Cake as a Sustainable Ingredient in Diets of Lactating Dairy Cows: Effects on Nutritional Characteristics of Cheese. Sustainability, 16(8), 3306.
https://doi.org/10.3390/su16083306