H. HAMOU; K. BOUDEROUA; I. SISBANE. The effects of cooking on protein content and nutritional composition of fatty acid of broilers meat fed on green oak acorn (Quercus ilex). Scientific Journal of Animal Science, [S. l.], v. 4, n. 8, p. 89-96, 2015. Disponível em: http://sjournals.com/index.php/sjas/article/view/236. Acesso em: 3 jul. 2024.