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1 Ergebnisse
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Caracterización de la carne de cuy (Cavia porcellus) para u..:
César Iván Flores-Mancheno
;
Cira Duarte
;
Iván Patricio Salgado-Tello
https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/6086. , 2017
Link:
https://doi.org/10.19053/01228420.v14.n1.2017.6086
RT Journal T1
Caracterización de la carne de cuy (Cavia porcellus) para utilizarla en la elaboración de un embutido fermentado
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:2e574b1492fc4d50884f734b478ec125&Exemplar=1&LAN=DE A1 César Iván Flores-Mancheno A1 Cira Duarte A1 Iván Patricio Salgado-Tello PB Universidad Pedagógica y Tecnológica de Colombia YR 2017 K1 Cavia porcellus K1 cuy K1 cuy andino K1 cuy criollo K1 cuy peruano mejorado K1 Agriculture K1 S K1 Agriculture (General) K1 S1-972 JF https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/6086 LK http://dx.doi.org/https://doi.org/10.19053/01228420.v14.n1.2017.6086 DO https://doi.org/10.19053/01228420.v14.n1.2017.6086 SF ELIB - SuUB Bremen
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