Differentiation Of Meat From Dead And Slaughtered Animals Based On Hemoglobin Content. Journal of Bio-Science, [S. l.], v. 32, n. 1, p. 31–39, 2024. DOI: 10.3329/jbs.v32i1.74986. Disponível em: https://banglajol.info/index.php/JBS/article/view/74986. Acesso em: 7 jul. 2026.