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1 Ergebnisse
1
El reuso de lejias, una alternativa para disminuir la conta..:
Maldonado, Mariela
;
Gatto, E
;
Callejón, D
...
http://hdl.handle.net/20.500.12123/1318. , 2015
Link:
https://hdl.handle.net/20.500.12123/1318
RT Journal T1
El reuso de lejias, una alternativa para disminuir la contaminación en aguas residuales en la elaboración de aceitunas verdes de la variedad Arauco
UL https://suche.suub.uni-bremen.de/peid=base-ftargentinainta:oai:localhost:20.500.12123_1318&Exemplar=1&LAN=DE A1 Maldonado, Mariela A1 Gatto, E A1 Callejón, D A1 Barbero, M.A A1 Crespo, Diana Elvira A1 Santi, A A1 Cerchiai, E YR 2015 K1 Aceituna K1 Olives K1 Processing K1 Lactic Fermentation K1 Organoleptic Properties K1 Procesamiento K1 Fermentación Láctica K1 Propiedades Organolépticas K1 Hipocloritos K1 Hypochlorites K1 Aguas Residuales K1 Wastewater K1 Variedad Arauco K1 Lejía K1 Desamarizado K1 Reuso JF http://hdl.handle.net/20.500.12123/1318 LK http://dx.doi.org/https://hdl.handle.net/20.500.12123/1318 DO https://hdl.handle.net/20.500.12123/1318 SF ELIB - SuUB Bremen
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