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      <title>Effect of xantham gum, steviosides, clove, and cinnamon essential oils on the sensory and microbiological quality of a low sugar tomato jam</title>
      <pubDate>Sun, 01 Jan 2017 05:03:48 -0600</pubDate>
      <link>https://buscador.una.edu.ni/Record/INTA1646</link>
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      <author>Gliemmo, María Fernanda</author>
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      <dc:date>2017</dc:date>
      <dc:creator>Gliemmo, María Fernanda</dc:creator>
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      <title>Pérdida de peso y parámetros de calida en huevo fresco de gallina recubiertos a base de polímeros comestibles</title>
      <pubDate>Mon, 01 Jan 2024 05:03:48 -0600</pubDate>
      <link>https://buscador.una.edu.ni/Record/INTA17036</link>
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      <author>Peralta, Milagros</author>
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      <dc:date>2024</dc:date>
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      <title>Producción de crema ácida pasteurizada para condiciones artesanales en Honduras</title>
      <pubDate>Tue, 01 Jan 2013 05:03:48 -0600</pubDate>
      <link>https://buscador.una.edu.ni/Record/ZAMORANO1333</link>
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      <author>Salas N., Sonia E.</author>
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      <dc:date>2013</dc:date>
      <dc:creator>Salas N., Sonia E.</dc:creator>
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