Cavallo, C.; Amato, A.; Lopreiato, V.; Paparone, N.; Scalone, D.; Litrenta, F.; Liotta, L.
Improving Sustainability in Buffalo Finishing: Olive Cake Supplementation and Its Effects on Performance and Meat Quality. Appl. Sci. 2025, 15, 12117.
https://doi.org/10.3390/app152212117
AMA Style
Cavallo C, Amato A, Lopreiato V, Paparone N, Scalone D, Litrenta F, Liotta L.
Improving Sustainability in Buffalo Finishing: Olive Cake Supplementation and Its Effects on Performance and Meat Quality. Applied Sciences. 2025; 15(22):12117.
https://doi.org/10.3390/app152212117
Chicago/Turabian Style
Cavallo, Carmelo, Annalisa Amato, Vincenzo Lopreiato, Nicoletta Paparone, Danilo Scalone, Federica Litrenta, and Luigi Liotta.
2025. "Improving Sustainability in Buffalo Finishing: Olive Cake Supplementation and Its Effects on Performance and Meat Quality" Applied Sciences 15, no. 22: 12117.
https://doi.org/10.3390/app152212117
APA Style
Cavallo, C., Amato, A., Lopreiato, V., Paparone, N., Scalone, D., Litrenta, F., & Liotta, L.
(2025). Improving Sustainability in Buffalo Finishing: Olive Cake Supplementation and Its Effects on Performance and Meat Quality. Applied Sciences, 15(22), 12117.
https://doi.org/10.3390/app152212117