TY  - JOUR 
T1  - <i>Sous vide</i> processing: effect of time and temperature on the tenderness of knuckle bovine cuts
JO  - Ciência Rural
A1  - Carvalho, Suelen Cristina dos Santos
A1  - Francisco, Vanessa Cristina
A1  - Silva, Kalisa Fernanda
A1  - Bogusz Junior, Stanislau
A1  - Nassu, Renata Tieko
SN  - 0103-8478
UL  - 10.1590/0103-8478cr20240176
VL  - 55 
Y1  - 2025
PB  - Brazil 
ER  -