BELHAJ, Kamal. Cooking method effects on fatty acids profile and health lipid indices of Beni-Guil lamb meat from eastern Morocco: Fatty acids profile and lipide indices as affected by cooking methods. Journal of Applied Biological Sciences, [S. l.], v. 13, n. 3, p. 166–171, 2019. Disponível em: https://jabsonline.org/index.php/jabs/article/view/622. Acesso em: 31 may. 2026.