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This page is a summary of: EFECTO DEL MASAJEO O MARINADO CON CLORURO DE CALCIO EN LA TEXTURA DE CARNE DE BOVINO EFFECT OF TUMBLING OR MARINATION WITH CALCIUM CHLORIDE ON BOVINE MEAT TEXTURE EFECTO DO MASAXEO OU MARINADO CON CLORURO DE CALCIO NA TEXTURA DE CARNE DE BOVINO, Ciencia y Tecnologia Alimentaria, December 2004, Taylor & Francis,
DOI: 10.1080/11358120409487771.
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