[1]
G. . Kapase, S. . Kulkarni, K. M, P. . M Govindaiah, K. . S M, and K. . G P, “Effect Of Different Muscles On The Quality And Color Stability  During Aging Of Hot-Boned Sheep Meat”, jms, vol. 18, no. 2, pp. 68–75, Feb. 2024, doi: 10.48165/jms.2023.18.02.10.