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Isabel Maria Afonso, Susana Casal, Júlio César Lopes, Jéssica Domingues, Ana Paula Vale, Márcio Meira, Maria Conceição Marinho, Pedro Santos Vaz & Nuno V. Brito. (2022) Chemical Composition of the “Galo de Barcelos” (Barcelos Rooster Raw Meat). Animals 12:12, pages 1556.
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Drury R. Reavill & Gerry M. Dorrestein. (2010) Pathology of Aging Psittacines. Veterinary Clinics of North America: Exotic Animal Practice 13:1, pages 135-150.
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R. Bochno, D. Murawska & U. Brzostowska. (2006) Age-Related Changes in the Distribution of Lean Fat with Skin and Bones in Goose Carcasses. Poultry Science 85:11, pages 1987-1991.
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