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Métodos de ablandamiento de la carne y su efecto sobre la textura | NobleID

v1

Métodos de ablandamiento de la carne y su efecto sobre la textura

María de Lourdes Pérez‐Chabela, Universidad Autonoma Metropolitana Iztapalpa, Alfonso Totosaus

MP

María de Lourdes Pérez‐Chabela

NobleIDNI5P13W22R77S50

Type:Journal Article

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