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Evaluación de las propiedades tecnológicas y estabilidad oxidativa en la carne de alpaca (Vicugna pacos) envasada al vacío a 4°C
Date
2013
Author
Saavedra Nieves, J. Rodrigo
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Abstract
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URI
https://hdl.handle.net/20.500.12996/2473
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Except where otherwise noted, this item's license is described as info:eu-repo/semantics/restrictedAccess
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