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Características organolépticas de productos elaborados con ..:
García-Macías, José Arturo
;
Núñez-González, Francisco Alfredo
;
Espino-Rodríguez, Gabriela Josefina
...
https://vocero.uach.mx/index.php/tecnociencia/article/view/78/70. , 2018
Link:
https://vocero.uach.mx/index.php/tecnociencia/article/..
RT Journal T1
Características organolépticas de productos elaborados con carne de trucha Arco Iris Oncorhynchus mykiss (Walbaum): Organoleptic characteristics of products made of Rainbow trout meat Oncorhynchus mykiss (Walbaum)
UL https://suche.suub.uni-bremen.de/peid=base-ftunivachihojs:oai:ojs2.148.229.0.28:article_78&Exemplar=1&LAN=DE A1 García-Macías, José Arturo A1 Núñez-González, Francisco Alfredo A1 Espino-Rodríguez, Gabriela Josefina A1 Alarcón-Rojo, Alma Delia A1 Rentería-Monterrubio, Ana Luisa A1 Chávez-Mendoza, Celia A1 Espinosa-Hernández, Martín Ricardo PB Direccion de Investigacion y Posgrado, Universidad Autónoma de Chihuahua YR 2018 K1 pate K1 processed K1 salmonids K1 sausage K1 smoked K1 surimi K1 products derived from the fish K1 ahumada K1 paté K1 procesado K1 salchicha K1 salmónidos K1 productos derivados del pescado JF https://vocero.uach.mx/index.php/tecnociencia/article/view/78/70 LK http://dx.doi.org/https://vocero.uach.mx/index.php/tecnociencia/article/view/78 DO https://vocero.uach.mx/index.php/tecnociencia/article/view/78 SF ELIB - SuUB Bremen
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