Publication not explained
This publication has not yet been explained in plain language by the author(s). However, you can still read the publication.
If you are one of the authors, claim this publication so you can create a plain language summary to help more people find, understand and use it.
Featured Image
Read the Original
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.
You can read the full text:
Contributors
The following have contributed to this page
