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Fundamentos físicos, químicos, ultraestructurales y tecnológicos en el color de la carne
Chapter
2000
Overview
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Overview
authors
PEREZ ALVAREZ, JOSE ANGEL
FERNANDEZ LOPEZ, JUANA
SAYAS BARBERA, MARIA ESTRELLA
publication date
2000
part of other document
Nuevas tendencias en la tecnología e Higiene de la Industria cárnica.
Additional Document Info
start page
51
end page
70