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Evaluación sensorial de una fórmula desarrollada a base de ..:
Burbano P., Marco Rubén
;
Torres M., Freddy Giovanny
;
Chamorro Hernández, Liliana Margoth
...
Tierra Infinita. 4 (2018) 1 - p. 38 , 2018
Link:
https://doi.org/10.32645/26028131.744
RT Journal T1
Evaluación sensorial de una fórmula desarrollada a base de carne de pollo y camarón para un embutido cárnico tipo salchicha
UL https://suche.suub.uni-bremen.de/peid=cr-10.32645_26028131.744&Exemplar=1&LAN=DE A1 Burbano P., Marco Rubén A1 Torres M., Freddy Giovanny A1 Chamorro Hernández, Liliana Margoth A1 Solano Solano, Andrea Carolina A1 Anchundia Lucas, Miguel Ángel A1 Jácome Cedillo, Christiam Javier PB Universidad Politecnica Estatal del Carchi - UPEC YR 2018 SN 2631-2921 SN 2602-8131 JF Tierra Infinita VO 4 IS 1 SP 38 LK http://dx.doi.org/https://doi.org/10.32645/26028131.744 DO https://doi.org/10.32645/26028131.744 SF ELIB - SuUB Bremen
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