Tissue composition, quality traits and fatty acid profile of longissimus muscle of lambs fed increasing levels of crude glycerin. Boletim de Indústria Animal, [S. l.], v. 73, n. 4, p. 310–318, 2016. DOI: 10.17523/bia.v73n4p310. Disponível em: https://bia.iz.sp.gov.br/index.php/bia/article/view/529.. Acesso em: 15 abr. 2025.