UGNIVENKO, A.; KRUK, O.; NOSEVYCH, D.; ANTONIUK, T.; KRYZHOVA, Y.; GRUNTOVSKYI, M.; PROKOPENKO, N.; YEMTCEV, V.; KHARSIKA, I.; NESTERENKO, N. The expressiveness of meat forms of cattle depending on the content of adipose tissue under the skin and between the muscles. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 17, p. 358–370, 2023. DOI: 10.5219/1869. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1869. Acesso em: 3 may. 2024.