Mora, N.H.A.P., Macedo, F. de A.F. de, Feihrmann, A.C., Possamai, A.P.S., Torres, M.G. e Mexia, A.A. 2016. <b>Lipid composition and sensory traits of meat from Pantaneiro lambs slaughtered with different subcutaneous fat thickness. Acta Scientiarum. Technology. 38, 2 (abr. 2016), 145–151. DOI:https://doi.org/10.4025/actascitechnol.v38i2.28341.