DRAGOEV, Stefan Georgiev et al. A specificity of microstructural and biochemical changes during ripening of dark, firm and dry sheep meat. Food Science and Applied Biotechnology, [S.l.], v. 1, n. 2, p. 140-147, oct. 2018. ISSN 2603-3380. Available at: <https://www.ijfsab.com/index.php/fsab/article/view/38>. Date accessed: 23 july 2019. doi: https://doi.org/10.30721/fsab2018.v1.i2.38.