Physicochemical composition of lamb, chicken, beef and pork. @limentech, Ciencia y Tecnología Alimentaria, [S. l.], v. 15, n. 2, p. 62–75, 2017. DOI: 10.24054/limentech.v15i2.2183. Disponível em: https://ojs.unipamplona.edu.co/index.php/alimen/article/view/2183. Acesso em: 17 oct. 2025.