Different nutritional systems influence the tenderness and lipid oxidation of ewe lamb meat without altering gene expression von SILVA, ISABELLA G., GIOMETTI, INES CRISTINA, CASTILHO, CALIÊ, SORIANO, GABRIELA A.M., SANTOS, ALINE O., GUIMARÃES, LETICIA J., SENA, GABRIELLA C., RÊGO, FABIOLA C.A., ZUNDT, MARILICE

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