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Chirimoya -annona cherimola Mill.- minimamente procesada: bases teóricas y antecedentes para la estabilización del color
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Chirimoya -annona cherimola Mill.- minimamente procesada: bases teóricas y antecedentes para la estabilización del color
Autor(es):
Pinto Reyes, Isabel Lorena
Colaborador(es):
Kasahara Garrido, Ismael
Subject:
CHIRIMOYA - CULTIVO - MADURACION - Enzimas - PIGMENTACION - Color - DECOLORACION - Control de calidad
Description:
last modification
Ingeniero de Alimentos
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