“Tissue Composition, Quality Traits and Fatty Acid Profile of Longissimus Muscle of Lambs Fed Increasing Levels of Crude Glycerin”.
Boletim de Indústria Animal 73, no. 4 (dezembro 9, 2016): 310–318. Acessado abril 15, 2025.
https://bia.iz.sp.gov.br/index.php/bia/article/view/529.