Lipid composition and sensory traits of meat from Pantaneiro lambs slaughtered with different subcutaneous fat thickness. Acta Scientiarum. Technology, [S. l.], v. 38, n. 2, p. 145–151, 2016. DOI: 10.4025/actascitechnol.v38i2.28341. Disponível em: https://periodicos.uem.br/actascitechnol/index.php/ActaSciTechnol/article/view/28341. Acesso em: 7 jun. 2026.