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

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