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Evaluación de la incorporación de bagazo cervecero en salch..:
Leiva, Cristian Imanol
;
Moreno, Nicole Nahir
;
Vitantonio, Lucas
...
Evaluación de alternativas para el aprovechamiento de biomoléculas y materiales de interés a partir de subproductos de la industria alimentaria. , 2021
Link:
https://repositorio.uca.edu.ar/handle/123456789/12276
RT Journal T1
Evaluación de la incorporación de bagazo cervecero en salchichas veganas ; Evaluation of the brewers' spent grain incorporation in vegan sausages
UL https://suche.suub.uni-bremen.de/peid=base-ftpucargentir:oai:ucacris:123456789_12276&Exemplar=1&LAN=DE A1 Leiva, Cristian Imanol A1 Moreno, Nicole Nahir A1 Vitantonio, Lucas A1 López, Débora Natalia A1 Galante, Micaela A1 Forastieri, Pamela Soledad A1 Pedrido, María Laura A1 Spelzini, Darío A1 Giordano, Enrique David V A1 Boeris, Valeria PB Pontificia Universidad Católica Argentina. Facultad de Química e Ingeniería "Fray Rogelio Bacon". Departamento de Investigación Institucional YR 2021 K1 ELABORACION Y PRESERVACION DE LOS ALIMENTOS K1 EMBUTIDOS K1 SUBPRODUCTOS DE CERVERCERIA K1 BAGAZO JF Evaluación de alternativas para el aprovechamiento de biomoléculas y materiales de interés a partir de subproductos de la industria alimentaria LK http://dx.doi.org/https://repositorio.uca.edu.ar/handle/123456789/12276 DO https://repositorio.uca.edu.ar/handle/123456789/12276 SF ELIB - SuUB Bremen
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