GÖÇMEN, R.; KANBUR, G.; CUFADAR, Y. The Use of Different Fat Sources on Performance, Egg Quality and Egg Yolk Fatty Acids Content in Laying Quails. Turkish Journal of Agriculture - Food Science and Technology, [S. l.], v. 9, n. 8, p. 1413–1418, 2021. DOI: 10.24925/turjaf.v9i8.1413-1418.4243. Disponível em: https://www.agrifoodscience.com/index.php/TURJAF/article/view/4243. Acesso em: 19 jul. 2024.