D, G., RM, E., L, C., AI, R., R, R., JI, M., . . . C, L. (2026). Influence of dietary linoleic acid inclusion on fatty acid composition in barrows and gilts and its relationship to fat accumulation. Meat science, 236, 110062. https://doi.org/10.1016/j.meatsci.2026.110062
Chicago Style (17th ed.) CitationD, Guevara-Freire, Escudero RM, Calvo L, Rodriguez AI, Reina R, Morales JI, Olivares Á, and López-Bote C. "Influence of Dietary Linoleic Acid Inclusion on Fatty Acid Composition in Barrows and Gilts and Its Relationship to Fat Accumulation." Meat Science 236 (2026): 110062. https://doi.org/10.1016/j.meatsci.2026.110062.
MLA (9th ed.) CitationD, Guevara-Freire, et al. "Influence of Dietary Linoleic Acid Inclusion on Fatty Acid Composition in Barrows and Gilts and Its Relationship to Fat Accumulation." Meat Science, vol. 236, 2026, p. 110062, https://doi.org/10.1016/j.meatsci.2026.110062.
