Efecto de tres espesantes en la aceptabilidad organoléptica y composición nutricional en conservas enlatadas a base de recortes de mariscos

Files in this item

This item appears in the following Collection(s)

info:eu-repo/semantics/openAccess Except where otherwise noted, this item's license is described as info:eu-repo/semantics/openAccess

Guías

Search DSpace


Browse

My Account