1.
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. Potr. S. J. F. Sci. [Internet]. 2024 Nov. 6 [cited 2024 Nov. 15];18:977-92. Available from: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/2021