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Subject: CARNE DE CERDO Subject: MORTADELA Year: 2011 Repository: 43

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Title: Utilización de Carragenina en Diferentes Niveles (0.5, 1.0 y 1.5 por ciento) para la Elaboración de Mortadela
Author: Auquilla Copa, Carlos Armando
Language: Español
Repository: 43
Subject: CARNE / ABONADORA MECANICA / PROTEINA / CARNE DE RES / MORTADELA

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