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Mejoramiento y preservación de color en productos cárnicos curados mediante el control de factores extrínsecos [Improvement and preservation of color in cured meat products by control of extrinsic factors]
CarneTec
(2018)
Disciplines
Publication Date
July, 2018
Citation Information
Rodrigo Tarté. "Mejoramiento y preservación de color en productos cárnicos curados mediante el control de factores extrínsecos [Improvement and preservation of color in cured meat products by control of extrinsic factors]" CarneTec Vol. 25 Iss. 3 (2018) p. 42 - 47 Available at: http://works.bepress.com/rodrigo_tarte/39/