Attard, G., Bionda, A., Litrenta, F., Lopreiato, V., Di Bella, G., Potortì, A. G., . . . Liotta, L. (2024). Using Olive Cake as a Sustainable Ingredient in Diets of Lactating Dairy Cows: Effects on Nutritional Characteristics of Cheese. Sustainability, 16(8), 3306. https://doi.org/10.3390/su16083306
Citace podle Chicago (17th ed.)Attard, George, Arianna Bionda, Federica Litrenta, Vincenzo Lopreiato, Giuseppa Di Bella, Angela Giorgia Potortì, Vincenzo Lo Turco, a Luigi Liotta. "Using Olive Cake as a Sustainable Ingredient in Diets of Lactating Dairy Cows: Effects on Nutritional Characteristics of Cheese." Sustainability 16, no. 8 (2024): 3306. https://doi.org/10.3390/su16083306.
Citace podle MLA (9th ed.)Attard, George, et al. "Using Olive Cake as a Sustainable Ingredient in Diets of Lactating Dairy Cows: Effects on Nutritional Characteristics of Cheese." Sustainability, vol. 16, no. 8, 2024, p. 3306, https://doi.org/10.3390/su16083306.