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      <title>Kinetics of moisture loss and fat absorption during frying for different varieties of plantain</title>
      <pubDate>Fri, 01 Jan 1999 08:36:49 -0600</pubDate>
      <link>https://buscador.una.edu.ni/Record/CGSpace43625</link>
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      <author>Díaz, A.</author>
      <dc:format>Journal Article</dc:format>
      <dc:date>1999</dc:date>
      <dc:creator>Díaz, A.</dc:creator>
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      <title>Evaluación sensorial de ajo de variedades frigoconservadas fritados en  aceites de girasol y oliva</title>
      <pubDate>Sat, 01 Jan 2022 08:36:49 -0600</pubDate>
      <link>https://buscador.una.edu.ni/Record/INTA12150</link>
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      <author>Ghilardi, Yemina</author>
      <dc:format>Informe técnico</dc:format>
      <dc:date>2022</dc:date>
      <dc:creator>Ghilardi, Yemina</dc:creator>
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      <title>Snack a partir de rodajas de remolacha de bajo contenido lipídico fortificado con hierro</title>
      <pubDate>Sat, 01 Jan 2022 08:36:49 -0600</pubDate>
      <link>https://buscador.una.edu.ni/Record/INTA13304</link>
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      <author>Caspary, Jenny Vera</author>
      <dc:format>Artículo</dc:format>
      <dc:date>2022</dc:date>
      <dc:creator>Caspary, Jenny Vera</dc:creator>
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