Chacón Villalobos A. Effect of aging, cooking and freezing on tenderness, yield and microbial counts of “solomo” (outside) meat cuts. Agron. Mesoam. [Internet]. 2005Sep.17 [cited 2024Nov.23];16(2):199-213. Available from: https://revistas.ucr.ac.cr/index.php/agromeso/article/view/11873