Export: Nutritional value of crude and partially defatted olive cake in finishing pigs and effects on nitrogen balance and gaseous emissions

Ferrer, Pablo and Garcia Rebollar, Pilar and Cerisuelo, A. and Ibáñez Ruiz, Miguel Ángel and Rodríguez Cortés, Carlos Alberto and Calvet, Salvador and Blas Beorlegui, Juan Carlos de (2018). Nutritional value of crude and partially defatted olive cake in finishing pigs and effects on nitrogen balance and gaseous emissions. "Animal Feed Science and Technology", v. 236 ; pp. 131-140. ISSN 0377-8401. https://doi.org/10.1016/j.anifeedsci.2017.12.014.

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