ARDICLI, S.; SAMLI, H.; DINCEL, D.; EKIZ, B.; YALCINTAN, H.; VATANSEVER, B.; BALCI, F. Relationship of the bovine IGF1, TG, DGAT1 and MYF5 genes to meat colour, tenderness and cooking loss. Journal of the Hellenic Veterinary Medical Society, [S. l.], v. 69, n. 3, p. 1077–1087, 2018. DOI: 10.12681/jhvms.18879. Disponível em: https://ejournals.epublishing.ekt.gr/index.php/jhvms/article/view/18879. Acesso em: 26 apr. 2024.