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Bibliographic Details
Main Author: José Igor Hleap-Zapata
Format: Artículo científico
Language:en
Published: Universidad Nacional de Colombia 2020
Subjects:
Ingeniería
meat
Color
texture
meat industry
protein content
Online Access:https://www.redalyc.org/articulo.oa?id=49666177005
https://www.redalyc.org/journal/496/49666177005/
https://www.redalyc.org/journal/496/49666177005/html/
https://www.redalyc.org/journal/496/49666177005/49666177005.epub
https://www.redalyc.org/journal/496/49666177005/movil
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Internet

https://www.redalyc.org/articulo.oa?id=49666177005
https://www.redalyc.org/journal/496/49666177005/
https://www.redalyc.org/journal/496/49666177005/html/
https://www.redalyc.org/journal/496/49666177005/49666177005.epub
https://www.redalyc.org/journal/496/49666177005/movil

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