Search Results - Neira, Maria S.

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    Sous vide cooked beef muscles: effects of low temperature–long time (LT–LT) treatments on their quality characteristics and storage stability by Vaudagna, Sergio Ramon, Sanchez, Guillermo, Neira, Maria S., Insani, Ester Marina, Picallo, Alejandra, Gallinger, Maria M., Lasta, Jorge Augusto

    Published 2019
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    Artículo
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    Climate change and nutrition: Creating a climate for nutrition security by Tirado, Maria Cristina, Crahay, Philippe, Mahy, Lina, Zanev, Catherine, Neira, Maria, Msangi, Siwa, Brown, Rebecca, Scaramella, Carlo, Costa Coitinho, Denise, Müller, Alexander

    Published 2013
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    Journal Article

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