{\rtf\ansi\deff0 {\fonttbl{\f0 Times New Roman;}} {\colortbl;\red0\green0\blue0;} {\info } \paperw11907 \paperh16443 \deftab1298 \margl1701 \margr1701 \margt567 \margb1134 \pgnstart1\ftnnar \aftnnrlc \ftnstart1 \aftnstart1 \pard \ql {\fs24 del Bianco S., Favotto S., Sepulcri A., Piani B., Campidonico L., Salami S., Valenti B., Luciano G., Filoso F., Piasentier E. \b Effect of tannins on indoles content and \uc0{\u8220}pastoral\uc0{\u8221} flavor of lamb meat.\b0 In : Ruiz R. (ed.), L\uc0{\u243}pez-Francos A. (ed.), L\uc0{\u243}pez Marco L. (ed.). \i Innovation for sustainability in sheep and goats\i0 . Zaragoza : CIHEAM, 2019. p. 177-181. (Options M\uc0{\u233}diterran\uc0{\u233}ennes : S\uc0{\u233}rie A. S\uc0{\u233}minaires M\uc0{\u233}diterran\uc0{\u233}ens; n. 123). 2. Joint Seminar of the Subnetworks on Nutrition and on Production Systems of the FAO-CIHEAM Network for Research and Development in Sheep and Goats, 2017/10/03-05, Vitoria-Gasteiz (Spain). http://om.ciheam.org/om/pdf/a123/00007881.pdf} }