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Donoso B., Andrés S.
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Efecto de la incubación de jugo de apio (Apium graveolens) con bacterias ácido lácticas en el desarrollo de color y sabor de una formulación de chorizo
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Donoso B., Andrés S.
Published 2019
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Universidad Zamorano
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Tesis
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Acosta, Adela
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Donoso B., Andrés S.
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