Article Versions Notes

Guzmán JL, Delgado-Pertíñez M, Beriáin MJ, Pino R, Zarazaga LÁ, Horcada A. The Use of Concentrates Rich in Orange By-Products in Goat Feed and Its Effects on Physico-Chemical, Textural, Fatty Acids, Volatile Compounds and Sensory Characteristics of the Meat of Suckling Kids. Animals. 2020; 10(5):766. https://doi.org/10.3390/ani10050766

Guzmán, José Luis, Manuel Delgado-Pertíñez, María José Beriáin, Rafael Pino, Luis Ángel Zarazaga, and Alberto Horcada. 2020. "The Use of Concentrates Rich in Orange By-Products in Goat Feed and Its Effects on Physico-Chemical, Textural, Fatty Acids, Volatile Compounds and Sensory Characteristics of the Meat of Suckling Kids" Animals 10, no. 5: 766. https://doi.org/10.3390/ani10050766

Guzmán, J. L., Delgado-Pertíñez, M., Beriáin, M. J., Pino, R., Zarazaga, L. Á., & Horcada, A. (2020). The Use of Concentrates Rich in Orange By-Products in Goat Feed and Its Effects on Physico-Chemical, Textural, Fatty Acids, Volatile Compounds and Sensory Characteristics of the Meat of Suckling Kids. Animals, 10(5), 766. https://doi.org/10.3390/ani10050766