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Características da carcaça e qualidade da carne de cordeiros terminados com diferentes proporções de resíduo úmido de cervejaria
(Universidade Federal de Santa Maria, 2019-03-18)
The experiment was conducted with the objective of evaluating the effect of
increasing levels of wet brewery grains (WBG) as exclusive volume source on carcass
characteristics, non-carcass components, tissue composition, ...