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Lema Ordoñez, Mario Benigno
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CARNE
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CONDIMENTOS - ESPECIAS
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CARNE PORCINA
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Title:
Elaboración de Salchicha Vienesa con la Utilización de Diferentes Niveles Glutamato Monosódico ( 0.2, 0.4 y 0.6 % ) como Potenciador de Sabor
Author:
Lema Ordoñez, Mario Benigno
Language:
Español
Repository:
43
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CARNE
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SALCHICHA VIENESA
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TECNOLOGIA DE LA CARNE
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CONDIMENTOS - ESPECIAS
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