Study of the selenium content in beef after the cooking process. INNOTEC, [S. l.], n. 19 ene-jun, p. 37–51, 2019. DOI: 10.26461/19.05. Disponível em: https://ojs.latu.org.uy/index.php/INNOTEC/article/view/505. Acesso em: 18 jun. 2026.