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Bibliographic Details
Main Author: Gilver Rosero Chasoy
Format: Artículo científico
Language:en
Published: Universidad Nacional de Colombia 2017
Subjects:
Agrociencias
meat emulsion
Agroindustrial residues
physicochemical properties
Online Access:https://www.redalyc.org/articulo.oa?id=169951832002
https://www.redalyc.org/journal/1699/169951832002/
https://www.redalyc.org/journal/1699/169951832002/html/
https://www.redalyc.org/journal/1699/169951832002/169951832002.epub
https://www.redalyc.org/journal/1699/169951832002/movil
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https://www.redalyc.org/articulo.oa?id=169951832002
https://www.redalyc.org/journal/1699/169951832002/
https://www.redalyc.org/journal/1699/169951832002/html/
https://www.redalyc.org/journal/1699/169951832002/169951832002.epub
https://www.redalyc.org/journal/1699/169951832002/movil

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