Efecto de diferentes combinaciones de carne, agua y carragenato en un rollo de cerdo reestructurado: Effect of different combinations of meat, water and carragenate in the making of a pork restructured roll. Ciencia y Tecnología de Alimentos, [S. l.], v. 26, n. 2, p. 27–35, 2016. Disponível em: https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/188. Acesso em: 9 may. 2025.