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Bibliographic Details
Main Author: Karina Cremé Pérez
Format: Artículo científico
Language:es
Published: Universidad de Oriente 2019
Subjects:
Ingeniería
químicas
Cultivo Bioyogur
Queso pasta hilada
Características físico
Calidad microbiológica
Online Access:https://www.redalyc.org/articulo.oa?id=445558836005
https://www.redalyc.org/journal/4455/445558836005/
https://www.redalyc.org/journal/4455/445558836005/html/
https://www.redalyc.org/journal/4455/445558836005/445558836005.epub
https://www.redalyc.org/journal/4455/445558836005/movil
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https://www.redalyc.org/articulo.oa?id=445558836005
https://www.redalyc.org/journal/4455/445558836005/
https://www.redalyc.org/journal/4455/445558836005/html/
https://www.redalyc.org/journal/4455/445558836005/445558836005.epub
https://www.redalyc.org/journal/4455/445558836005/movil

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