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Santiago Calero M.
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Santiago Calero M.
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1
INFLUENCIA DE LOS INGREDIENTES DE LA FORMULACIÓN Y DE LA TEMPERATURA SOBRE LAS PROPIEDADES TEXTURALES DE UN PRODUCTO EN CONSERVAS
by
Raúl Ricardo Fernández C.
,
Angie Fernández L.
,
Santiago
Calero
M
.
Published 2015-05-01
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