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Mejoramiento y conservación de color en productos cárnicos curados mediante el uso de ingredientes [Improvement and preservation of color in cured meat products through the use of ingredients]
CarneTec
(2018)
Disciplines
Publication Date
March, 2018
Citation Information
Rodrigo Tarté. "Mejoramiento y conservación de color en productos cárnicos curados mediante el uso de ingredientes [Improvement and preservation of color in cured meat products through the use of ingredients]" CarneTec Vol. 25 Iss. 1 (2018) p. 30 - 36 Available at: http://works.bepress.com/rodrigo_tarte/38/