[1]
R. Peña F., D. S. Durán, L. C. Baleta-Medrano, and J. A. Gualdrón G., “Effects of Marinade with NaCl and Sodium Tripoliphosfa on the Microbiological Properties and Tenderness of Goat Meat”, Spei domus, vol. 8, no. 17, Dec. 2012, Accessed: Aug. 19, 2026. Available: https://revistas.ucc.edu.co/index.php/sp/article/view/93