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Bibliographic Details
Main Author: José Chaves-Quesada
Format: Artículo científico
Language:es
Published: Universidad de Costa Rica 2023
Subjects:
Agrociencias
calidad
Congelación
punto de congelación
preservación de alimentos
Online Access:https://www.redalyc.org/articulo.oa?id=43774930011
https://www.redalyc.org/journal/437/43774930011/
https://www.redalyc.org/journal/437/43774930011/html/
https://www.redalyc.org/journal/437/43774930011/43774930011.epub
https://www.redalyc.org/journal/437/43774930011/movil
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https://www.redalyc.org/articulo.oa?id=43774930011
https://www.redalyc.org/journal/437/43774930011/
https://www.redalyc.org/journal/437/43774930011/html/
https://www.redalyc.org/journal/437/43774930011/43774930011.epub
https://www.redalyc.org/journal/437/43774930011/movil

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