[1]
Pflanzer, S.B. et al. 2019. Delayed carcass chilling improves tenderness of the beef <i>gluteus medius</i> muscle. Pesquisa Agropecuaria Brasileira. 54, X (May 2019), e00099. DOI:https://doi.org/10.1590/S1678-3921.pab2019.v54.26481.