Для цитирования:
, , , , . Теория и практика переработки мяса. 2023;8(2):144-151. https://doi.org/10.21323/2414-438X-2023-8-2-144-151
For citation:
Apata E.A., Olaleye O.O., Apata O.A., Olugbemi M.T., Omojola A.B. Evaluation of physical characteristics of chevon as affected by post-mortem carcass dressing and freezing preservation. Theory and practice of meat processing. 2023;8(2):144-151. https://doi.org/10.21323/2414-438X-2023-8-2-144-151