KRUK, O.; UGNIVENKO, A.; NOSEVYCH, D.; Natalich О.; GRUNTKOVSKYI, M.; KHARSIKA, I.; ANDROSHCHUK, O.; STETSIUK, I. The effect of the carcass fat thickness on the qualitative technological and sensory attributes of beef. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 18, p. 977–992, 2024. DOI: 10.5219/2021. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/2021. Acesso em: 15 nov. 2024.