Carcass characteristics, tissue composition, and sensory analysis of suckling calf meat with increasing proportions of cheese whey powder . Research, Society and Development, [S. l.], v. 9, n. 9, p. e812998187, 2020. DOI: 10.33448/rsd-v9i9.8187. Disponível em: https://rsdjournal.org/rsd/article/view/8187. Acesso em: 5 dec. 2025.