Cita APA

Parada, J., Magnoli, A. P., Alonso, V. A., Diaz Vergara, L. I., Corti Isgro, M., Posse, J. J. T., . . . Cavaglieri, L. R. (2024). Inclusion of Saccharomyces cerevisiae var. boulardii RC009 and Pediococcus pentosaceus RC007 as a Probiotic Additive in Pigs’ Postweaning Diets and Its Effect on Meat Composition, Carcass Characteristics, and Fatty Acids Profile after Slaughter. Web

Citación estilo Chicago

Parada, Julian, Alejandra Paola Magnoli, Veronica Andrea Alonso, Ladislao Ivan Diaz Vergara, Maite Corti Isgro, J. J. T. Posse, Mariana Angélica Montenegro, and Lilia Reneé Cavaglieri. Inclusion of Saccharomyces Cerevisiae Var. Boulardii RC009 and Pediococcus Pentosaceus RC007 As a Probiotic Additive in Pigs’ Postweaning Diets and Its Effect On Meat Composition, Carcass Characteristics, and Fatty Acids Profile After Slaughter. 2024.

Cita MLA

Parada, Julian, et al. Inclusion of Saccharomyces Cerevisiae Var. Boulardii RC009 and Pediococcus Pentosaceus RC007 As a Probiotic Additive in Pigs’ Postweaning Diets and Its Effect On Meat Composition, Carcass Characteristics, and Fatty Acids Profile After Slaughter. 2024.