Bibliotecas PUCV
Aprovechamiento de sub-productos cárnicos IV: decoloración enzimática de sangre de bovino
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Aprovechamiento de sub-productos cárnicos IV: decoloración enzimática de sangre de bovino
Autor(es):
Caneo Gutiérrez, María Rosa
Colaborador(es):
Dondero Carrillo, Marta Luisa
Subject:
TECNOLOGIA DE ALIMENTOS - BOVINOS - Bioquímica - MATERIAS PRIMAS - HIDROLISIS
Description:
last modification
Ingeniero de Alimentos
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