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Bibliographic Details
Main Author: Pedro Henrique de Sá Vieira
Format: Artículo científico
Language:en
Published: Universidade Estadual de Maringá 2019
Subjects:
Ingeniería
pork fat
meat emulsion
Fish processing
Online Access:https://www.redalyc.org/articulo.oa?id=303260200054
https://www.redalyc.org/journal/3032/303260200054/
https://www.redalyc.org/journal/3032/303260200054/html/
https://www.redalyc.org/journal/3032/303260200054/303260200054.epub
https://www.redalyc.org/journal/3032/303260200054/movil
https://doi.org/10.4025/actascitechnol.v41i1.40299
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