GRUEVSKA, Nevena. FATTY TISSUE IN LAMBS - A FACTOR FOR OBTAINING QUALITY LAMB MEAT. KNOWLEDGE - International Journal , [S. l.], v. 59, n. 3, p. 219–224, 2023. Disponível em: https://ojs.ikm.mk/index.php/kij/article/view/6206. Acesso em: 31 aug. 2026.