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La estabilidad oxidativa de la carne de lechazo se incrementa a lo largo de su almacenamiento al incorporar orujo de uva en la ración de las ovejas	223

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15. Guerra-Rivas et al., 2015 a AIDA-ITEA 2015.pdf	2

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La estabilidad oxidativa de la carne de lechazo se incrementa a lo largo de su almacenamiento al incorporar orujo de uva en la ración de las ovejas	120

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15. Guerra-Rivas et al., 2015 a AIDA-ITEA 2015.pdf	2

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