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1 Ergebnisse
1
INFLUENCIA DEL TIEMPO Y TEMPERATURA DE FRITURA EN LA TEXTUR..:
Toro Rodríguez, Gina Genoveva
;
Ancco Vizcarra, Thomas
;
Ramos Huallpartupa, David Juan
https://revistas.unjbg.edu.pe/index.php/cyd/article/view/507/501. , 2019
Link:
https://revistas.unjbg.edu.pe/index.php/cyd/article/vi..
RT Journal T1
INFLUENCIA DEL TIEMPO Y TEMPERATURA DE FRITURA EN LA TEXTURA Y PERFIL LIPÍDICO EN CARNE DE CUY (Cavia porcellus) FRITA
UL https://suche.suub.uni-bremen.de/peid=base-ftunivnjbgojs:oai:revistas.unjbg.edu.pe:article_507&Exemplar=1&LAN=DE A1 Toro Rodríguez, Gina Genoveva A1 Ancco Vizcarra, Thomas A1 Ramos Huallpartupa, David Juan PB Universidad Nacional Jorge Basadre Grohmann YR 2019 K1 Cuyes K1 Carné de cuy K1 Conejillo de indias K1 Fritura JF https://revistas.unjbg.edu.pe/index.php/cyd/article/view/507/501 LK http://dx.doi.org/https://revistas.unjbg.edu.pe/index.php/cyd/article/view/507 DO https://revistas.unjbg.edu.pe/index.php/cyd/article/view/507 SF ELIB - SuUB Bremen
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