R. T. Moreira

The chemical and sensory qualities of smoked blood sausage made with the edible by-products of goat slaughter.

M. Madruga, T. Bezerra, R. T. Moreira, 2013, Meat science.

Situation of and phenotypic markers of susceptibility to helminth infection among sheep on farms in the Brazilian cerrado biome.

V. Gonçalves, J. Borges, A. L. A. D. A. Mota, 2021, Revista brasileira de parasitologia veterinaria = Brazilian journal of veterinary parasitology : Orgao Oficial do Colegio Brasileiro de Parasitologia Veterinaria.