Optimización de la obtención de un sabor a carne mediante evaluación sensorial
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| Format: | Article |
| Language: | Spanish |
| Published: |
La Habana :
Instituto de Investigaciones para la Industria Alimenticia (Cuba),
2002.
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| Online Access: | https://elibro.unach.elogim.com/es/lc/unach/titulos/13293 |
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