Coelho, D.; Pestana, J.; Almeida, J.M.; Alfaia, C.M.; Fontes, C.M.G.A.; Moreira, O.; Prates, J.A.M.
A High Dietary Incorporation Level of Chlorella vulgaris Improves the Nutritional Value of Pork Fat without Impairing the Performance of Finishing Pigs. Animals 2020, 10, 2384.
https://doi.org/10.3390/ani10122384
AMA Style
Coelho D, Pestana J, Almeida JM, Alfaia CM, Fontes CMGA, Moreira O, Prates JAM.
A High Dietary Incorporation Level of Chlorella vulgaris Improves the Nutritional Value of Pork Fat without Impairing the Performance of Finishing Pigs. Animals. 2020; 10(12):2384.
https://doi.org/10.3390/ani10122384
Chicago/Turabian Style
Coelho, Diogo, José Pestana, João M. Almeida, Cristina M. Alfaia, Carlos M. G. A. Fontes, Olga Moreira, and José A. M. Prates.
2020. "A High Dietary Incorporation Level of Chlorella vulgaris Improves the Nutritional Value of Pork Fat without Impairing the Performance of Finishing Pigs" Animals 10, no. 12: 2384.
https://doi.org/10.3390/ani10122384
APA Style
Coelho, D., Pestana, J., Almeida, J. M., Alfaia, C. M., Fontes, C. M. G. A., Moreira, O., & Prates, J. A. M.
(2020). A High Dietary Incorporation Level of Chlorella vulgaris Improves the Nutritional Value of Pork Fat without Impairing the Performance of Finishing Pigs. Animals, 10(12), 2384.
https://doi.org/10.3390/ani10122384