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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

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

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