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Bibliographic Details
Main Author: Juliana Resende Gonçalves Silva
Format: Artículo científico
Language:en
Published: Universidade Estadual de Maringá 2020
Subjects:
Ingeniería
salt
CATA
color
Meat products
centesimal composition
Online Access:https://www.redalyc.org/articulo.oa?id=303265671024
https://www.redalyc.org/journal/3032/303265671024/
https://www.redalyc.org/journal/3032/303265671024/html/
https://www.redalyc.org/journal/3032/303265671024/303265671024.epub
https://www.redalyc.org/journal/3032/303265671024/movil
https://doi.org/10.4025/actascitechnol.v42i1.45632
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Internet

https://www.redalyc.org/articulo.oa?id=303265671024
https://www.redalyc.org/journal/3032/303265671024/
https://www.redalyc.org/journal/3032/303265671024/html/
https://www.redalyc.org/journal/3032/303265671024/303265671024.epub
https://www.redalyc.org/journal/3032/303265671024/movil
https://doi.org/10.4025/actascitechnol.v42i1.45632

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