1.
Barragán-Hernández WA, Mahecha-Ledesma L, Olivera-Angel M, Angulo-Arizala J. Compositional and sensory quality of beef and its determination by near infrared. Agron. Mesoam. [Internet]. 2021Sep.1 [cited 2024Apr.19];32(3):1000-18. Available from: https://revistas.ucr.ac.cr/index.php/agromeso/article/view/40607