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Document Type: Sin Especificar Subject: MORTADELA Subject: ANTIOXIDANTES

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Title: Utilización de Diferentes Niveles de Bazo de Bovino (4, 8, 12 y16 %) como Antioxidante en la Elaboración de Mortadela Corriente
Author: Ledesma Vásconez, Nelva Elizabeth
Language: Español
Repository: 43
Subject: ANTIOXIDANTES / MORTADELA / TECNOLOGIA DE LA CARNE / BASO DE BOVINO

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