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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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