Parada, J., Magnoli, A., Alonso, V., Vergara, L. D., Isgro, M. C., Posse, J. J. T., . . . Cavaglieri, L. (2024, January). Inclusion of Saccharomyces cerevisiae var. boulardii RC009 and Pediococcus pentosaceus RC007 as a Probiotic Additive in Pigs’ Postweaning Diets and Its Effect on Meat Composition, Carcass Characteristics, and Fatty Acids Profile after Slaughter. Veterinary Medicine International.
Chicagoスタイル(17版)引用形式Parada, J., A. Magnoli, V. Alonso, L. Diaz Vergara, M. Corti Isgro, J. J. T. Posse, M. A. Montenegro, , L. Cavaglieri. "Inclusion of Saccharomyces Cerevisiae Var. Boulardii RC009 and Pediococcus Pentosaceus RC007 as a Probiotic Additive in Pigs’ Postweaning Diets and Its Effect on Meat Composition, Carcass Characteristics, and Fatty Acids Profile After Slaughter." Veterinary Medicine International Jan. 2024.
MLA(9版)引用形式Parada, J., et al. "Inclusion of Saccharomyces Cerevisiae Var. Boulardii RC009 and Pediococcus Pentosaceus RC007 as a Probiotic Additive in Pigs’ Postweaning Diets and Its Effect on Meat Composition, Carcass Characteristics, and Fatty Acids Profile After Slaughter." Veterinary Medicine International, Jan. 2024.