R. G. COSTA; M. S. MADRUGA; TADEU VINHAS VOLTOLINI, CPATSA; G. R. MEDEIROS; T. F. DUARTE; N. A. PEDROSA.2026-07-07http://hdl.handle.net/123456789/496561There is a need for improvements in the productive chain, such as a definition of a "pattern animal", or a better carcass weight, for the preparation of the product.1 CD-ROM.openAccessManta ovinaBododromoRestaurantePetrolinaCaprinoCarne SalgadaConsumoGoatsResumo em anais e proceedings