Evaluation and proximate composition and as physical and chemical characteristics of meat from sheep. Pubvet, [S. l.], v. 10, n. 02, 2016. DOI: 10.22256/pubvet.v10n2.147-162. Disponível em: https://ojs.pubvet.com.br/index.php/revista/article/view/1499.. Acesso em: 22 jul. 2024.