BARRAGÁN-HERNÁNDEZ, W. A.; MAHECHA-LEDESMA, L.; OLIVERA-ANGEL, M.; ANGULO-ARIZALA, J. Compositional and sensory quality of beef and its determination by near infrared. Agronomía Mesoamericana, [S. l.], v. 32, n. 3, p. 1000–1018, 2021. DOI: 10.15517/am.v32i3.40607. Disponível em: https://revistas.ucr.ac.cr/index.php/agromeso/article/view/40607. Acesso em: 19 apr. 2024.