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Bibliographic Details
Main Author:	Azalia Zavala-Hernández
Format:	Artículo científico
Language:	es
Published:	Universidad Autónoma del Estado de México 2023
Subjects:	Multidisciplinarias (Ciencias Sociales) proteína Coturnicultura calidad de la carne preferencia alimentaria
Online Access:	https://www.redalyc.org/articulo.oa?id=10474861009 https://www.redalyc.org/journal/104/10474861009/ https://www.redalyc.org/journal/104/10474861009/html/ https://www.redalyc.org/journal/104/10474861009/10474861009.epub https://www.redalyc.org/journal/104/10474861009/movil https://doi.org/10.30878/ces.v30n2a8
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