RAMÍREZ-CÁRDENAS, Lucía. Effect of drying time and different beef muscles cuts on physicochemical and sensory characteristics of dried meat (Jerky). ACI Avances en Ciencias e Ingenierías, [S. l.], v. 7, n. 1, 2015. DOI: 10.18272/aci.v7i1.234. Disponível em: https://revistas.usfq.edu.ec/index.php/avances/article/view/234. Acesso em: 17 apr. 2026.