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Estrategias tecnológicas en la formación de una textura crujiente en productos cárnicos curados "ready to eat"
Academic Article
2010
Overview
Additional Document Info
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Overview
authors
MARTIN SANCHEZ, ANA MARIA
SAYAS BARBERA, MARIA ESTRELLA
Kuri V
PEREZ ALVAREZ, JOSE ANGEL
publication date
2010
published in
ALIMENTACION EQUIPOS Y TECNOLOGIA
Journal
Additional Document Info
start page
42
end page
45