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Evaluación de canal y comparación de dos técnicas de elaboración de jamón crudo de ganso
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Evaluación de canal y comparación de dos técnicas de elaboración de jamón crudo de ganso
Autor(es):
Stange Berlien, Marianne
Colaborador(es):
Voullieme S., Alejandro
Subject:
AVES DE CORRAL - GANSO - JAMON - PRODUCTOS DE LA CARNE - CARNE DE GANSO - PROPIEDADES ORGANOLEPTICAS - COSTOS DE PRODUCCION
Description:
last modification
Licenciado en Agronomía
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