Effect of Vacuum Impregnation on the Quality of Beef Cubes Marinated with Various Natural Meat Tenderizing Agents. Journal of Biochemistry, Microbiology and Biotechnology, [S. l.], v. 12, n. SP1, p. 78–85, 2024. DOI: 10.54987/jobimb.v12iSP1.949. Disponível em: https://journal2.hibiscuspublisher.com/index.php/JOBIMB/article/view/949. Acesso em: 11 may. 2026.