Análisis estructural de la carne de jamón durante el proceso de cocción y temperatura de almacenamiento
Análisis estructural de la carne de jamón durante el proceso de cocción y temperatura de almacenamiento
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González, M., Suárez, H., & Martínez, O. (2009). Análisis estructural de la carne de jamón durante el proceso de cocción y temperatura de almacenamiento. Revista MVZ Córdoba, 14(3). https://doi.org/10.21897/rmvz.340
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