GRAJALES-LAGUNES, A.; RIVERA-BAUTISTA, C.; RUIZ-CABRERA, M.; GONZALEZ-GARCIA, R.; RAMIREZ-TELLES, J.; ABUD-ARCHILA, M. Effect of lactic acid on the meat quality properties and the taste of pork Serratus ventralis muscle. Agricultural and Food Science, [S. l.], v. 21, n. 2, p. 171–181, 2012. DOI: 10.23986/afsci.6082. Disponível em: https://journal.fi/afs/article/view/6082. Acesso em: 16 jul. 2024.