Search Results - Facultad de Ciencias, Universidad de Vigo

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    Evaluation of leather dyeing using ecofriendly-black dyestuff

    Evaluation of leather dyeing using ecofriendly-black dyestuff

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    Evaluation of leather dyeing using ecofriendly-black dyestuff
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    Use of iron as fortificant in whole-wheat flour and in leavened flat breads in developing countries

    Use of iron as fortificant in whole-wheat flour and in leavened flat breads in developing countries

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    Use of iron as fortificant in whole-wheat flour and in leavened flat breads in developing countries
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