SALAS, Franklyn A.; RANDEL, Paul F.; LATORRE, José R. THREE DIETARY PROTEIN LEVELS IN THE PRODUCTION OF SQUAB BROILERS. The Journal of Agriculture of the University of Puerto Rico, [S. l.], v. 78, n. 1-2, p. 51–53, 1994. DOI: 10.46429/jaupr.v78i1-2.4253. Disponível em: https://revistas.upr.edu/index.php/jaupr/article/view/4253. Acesso em: 26 apr. 2024.