[1]
Kruk, O., Ugnivenko, A., Nosevych, D., Natalich О., Gruntkovskyi, M., Kharsika, I., Androshchuk, O. and Stetsiuk, I. 2024. The effect of the carcass fat thickness on the qualitative technological and sensory attributes of beef. Potravinarstvo Slovak Journal of Food Sciences. 18, (Nov. 2024), 977–992. DOI:https://doi.org/10.5219/2021.