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Los niveles de ácido ruménico y ácido vacénico de la grasa intramuscular de los lechazos aumentan al incorporar orujo de uva en la ración de ovejas	259

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16. Guerra-Rivas et al., 2015 b AIDA-ITEA 2015.pdf	21

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Los niveles de ácido ruménico y ácido vacénico de la grasa intramuscular de los lechazos aumentan al incorporar orujo de uva en la ración de ovejas	151

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16. Guerra-Rivas et al., 2015 b AIDA-ITEA 2015.pdf	21

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December 2025	28
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January 2026

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