Bibliotecas PUCV
Aprovechamiento de sub-productos cárnicos III: hidrólisis enzimática de proteína adherida a huesos de vacuno
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Aprovechamiento de sub-productos cárnicos III: hidrólisis enzimática de proteína adherida a huesos de vacuno
Autor(es):
Jarufe Zedán, José Luis
Colaborador(es):
Dondero Carrillo, Marta Luisa
Subject:
TECNOLOGIA DE ALIMENTOS - SUBPRODUCTOS - HIDROLISIS - HUESOS - VACUNOS - PROTEINAS - MATERIAS PRIMAS - COMPOSICION QUIMICA
Description:
last modification
Ingeniero de Alimentos
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