Effect of the inclusion of different sources of fats, as energetic component, in the concentrate on beef quality

Effect of the inclusion of different sources of fats, as energetic component, in the concentrate on beef quality
A. Guerrero, I.N. Prado, M.M. Campo, E. Muela, J.L. Olleta, M.V. Valero, O. Catalán, J. Heras and C. Sañudo