CHACÓN VILLALOBOS, A. Effect of aging, cooking and freezing on tenderness, yield and microbial counts of “solomo” (outside) meat cuts. Agronomía Mesoamericana, [S. l.], v. 16, n. 2, p. 199–213, 2005. DOI: 10.15517/am.v16i2.11873. Disponível em: https://revistas.ucr.ac.cr/index.php/agromeso/article/view/11873. Acesso em: 16 apr. 2024.