HERMADI, Herry Agoes et al. Optimizing meat tenderness and flavor through novel processing techniques. Journal of Advanced Veterinary Research, [S. l.], v. 16, n. 4, p. 602–610, 2026. Disponível em: https://www.advetresearch.com/index.php/AVR/article/view/2570. Acesso em: 28 sep. 2026.