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El cromo-levadura y la ractopamina afectan el perfil de ácidos grasos y la calidad de la carne en cerdos
Juan Carlos Rincón Flórez, Luis Guillermo Trujillo Flórez, Juan Carlos Gonzalez Corrales and Sindy Liliana Caivio Nasner Revista U.D.C.A Actualidad & Divulgación Científica 23(1) (2020) https://doi.org/10.31910/rudca.v23.n1.2020.1178