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1 Ergebnisse
1
Aprovechamiento de la carne de búfalo para la elaboración d..:
Cardozo Bedoya, Jhon Alexander
;
Álvarez Vallejo, Sergio Eduardo
https://ciencia.lasalle.edu.co/ing_alimentos/743. , 2022
Link:
https://ciencia.lasalle.edu.co/ing_alimentos/743
RT Journal T1
Aprovechamiento de la carne de búfalo para la elaboración de un jamón bajo en grasa con reducción de sodio
UL https://suche.suub.uni-bremen.de/peid=base-ftudelasallecien:oai:ciencia.lasalle.edu.co:ing_alimentos-1753&Exemplar=1&LAN=DE A1 Cardozo Bedoya, Jhon Alexander A1 Álvarez Vallejo, Sergio Eduardo PB Universidad de La Salle. Facultad de Ingeniería. Ingeniería de Alimentos. YR 2022 K1 Carne de búfalo K1 Elaboración de salmuera K1 Grasa dietéticas K1 Ciencia de los alimentos K1 Consumo de grasas K1 Industria de carnes K1 Engineering JF https://ciencia.lasalle.edu.co/ing_alimentos/743 LK http://dx.doi.org/https://ciencia.lasalle.edu.co/ing_alimentos/743 DO https://ciencia.lasalle.edu.co/ing_alimentos/743 SF ELIB - SuUB Bremen
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