Physicochemical quality of sheep meat: incidence of muscle during the conversion process. @limentech, Ciencia y Tecnología Alimentaria, [S. l.], v. 17, n. 1, p. 15–24, 2019. DOI: 10.24054/limentech.v17i1.335. Disponível em: https://ojs.unipamplona.edu.co/index.php/alimen/article/view/335. Acesso em: 18 oct. 2025.