SER, G. Using Generalized Procrustes Analysis for Evaluation of Sensory Characteristic Data of Lamb Meat. Turkish Journal of Agriculture - Food Science and Technology, [S. l.], v. 7, n. 6, p. 840–844, 2019. DOI: 10.24925/turjaf.v7i6.840-844.2214. Disponível em: https://agrifoodscience.com/index.php/TURJAF/article/view/2214. Acesso em: 13 may. 2024.