RADZIK-RANT, MARCIN ŚWIĄTEK, W. R. A.; MAGDALENA ŚLĘZAK, R. N.; ANNA MORALES-VILLAVICENCIO, Żaneta S. The effect of cooking method on the physico-chemical characteristics and fatty acid composition in lamb longissimus dorsi muscle. Emirates Journal of Food and Agriculture, [S. l.], v. 31, n. 2, p. 118–124, 2019. DOI: 10.9755/ejfa.2019.v31.i2.1914. Disponível em: https://ejfa.me/index.php/journal/article/view/1914. Acesso em: 19 apr. 2024.