المؤلفون: Moura, Jéssika Rodrigues de Figueiredo, Ítavo, Luís Carlos Vinhas, Ítavo, Camila Celeste Brandão Ferreira, Gomes, Marina de Nadai Bonin, Dias, Alexandre Menezes, Teixeira, Priscilla Dutra, Macedo, Maria Lígia Rodrigues, Jacobowski, Ana Cristina, Guimarães, Rita de Cássia Avellaneda, Gurgel, Antonio Leandro Chaves, Inácio, Alexandre Guimarães, Silva, Manoel Gustavo Paranhos da, Nonato, Lucimara Modesto, Timoteo, Silvia Isabella

المساهمون: Foundation for Support and Development of Education Science and Technology of Mato Grosso do Sul State, National Council for Scientific and Technological Development, Universidade Federal de Mato Grosso do Sul, Coordination of Higher Education Personnel Improvement

المصدر: Animal Feed Science and Technology ; volume 320, page 116195 ; ISSN 0377-8401

الاتاحة: https://doi.org/10.1016/j.anifeedsci.2024.116195
https://api.elsevier.com/content/article/PII:S0377840124003237?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0377840124003237?httpAccept=text/plain

المؤلفون: Paranhos da Silva, Manoel Gustavo, Ítavo, Luís Carlos Vinhas, Ítavo, Camila Celeste Brandão Ferreira, Bonin Gomes, Marina de Nadai, Arcanjo, Angelo Herbet Moreira, Moura, Jessika Rodrigues de Figueiredo, Lopes, Brenda Farias da Costa Leite, Nonato, Lucimara Modesto, Gomes, Rodrigo da Costa

المصدر: Animals (2076-2615); Aug2024, Vol. 14 Issue 16, p2304, 14p

مصطلحات موضوعية: FAT content of meat, SATURATED fatty acids, MEAT quality, FATTY acids, SHEARING force, HEIFERS