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Perecibilidad de pulpa de jurel Trachurus murphyi de humedad intermedia, estabilizada con hidrolizado proteico ácido
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Perecibilidad de pulpa de jurel Trachurus murphyi de humedad intermedia, estabilizada con hidrolizado proteico ácido
Autor(es):
Carter Bustamante, Carmen Gloria
Colaborador(es):
Montané Poblete, Maricel
Subject:
TECNOLOGIA DE ALIMENTOS - Alimentos - CONSERVACION DE ALIMENTOS - ADITIVOS PARA ALIMENTOS - ESTABILIZANTES
Description:
last modification
Ingeniero de Alimentos
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