TY  - GENERIC
DO  - 10.20944/preprints202406.1581.v1
UR  - http://dx.doi.org/10.20944/preprints202406.1581.v1
TI  - Implementation of the Dry Maturation Method and the Sous-Vide Cooking Technique in Bone-In Beef for the Creation of Gastronomic Products
T2  - Preprints
AU  - Calvache Muñoz, Mabel Cristina
AU  - Ramos Velasco, Juan Camilo
AU  - Potosí Rodríguez, Sandra Faisuler
AU  - Nieto Galván, Zoila Rosa
PY  - 2024
DA  - 2024/06/24
PB  - Preprints