“Porcine meat quallty. Evaluation of technological carcass properties in pig feo thermo process sorghum in the Pampean Semiarid Region”, Semiárida, vol. 22, pp. 5–12, Mar. 2020, Accessed: Jul. 28, 2026. Available: https://ojs.unlpam.edu.ar/index.php/semiarida/article/view/4521