Anais da Academia Brasileira de Ciências (0001-3765)
Different nutritional systems influence the tenderness and lipid oxidation of ewe lamb meat without altering gene expression
Gráfico da evolução de acessos ao documento
Loading
This tool is under development and it is available in Beta Test version
This tool is under development and it was published with the objective to test the usage and performance. All the indicators are real and they are gradually being loaded. Slowness and out of service problems may occur in this version.
