Estudio tecnológico para el desarrollo de carne de cuy madurada y ahumada
Antecedentes. El cuy. Desarrollo experimental. Evaluación sensorial. Conclusiones y recomendaciones
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| Main Author: | |
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| Format: | bachelorThesis |
| Language: | spa |
| Published: |
2011
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| Subjects: | |
| Online Access: | https://hdl.handle.net/20.500.13066/4898 |
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