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      <title>Elaboración de queso Zamorella con almendras revestidas a base de almidones, proteína de suero de leche y glicerina</title>
      <pubDate>Thu, 01 Jan 2015 16:10:04 -0600</pubDate>
      <link>https://buscador.una.edu.ni/Record/ZAMORANO4638</link>
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      <author>Merino M., Nelson I.</author>
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      <title>Efecto de recubrimiento a base de gelatina de colágeno durante el almacenamiento del músculo semitendinosus de res, en dos tipos de empaque</title>
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      <author>Quintanilla P., Telma C.</author>
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