Caracterización de la carne de cuy (Cavia porcellus) para utilizarla en la elaboración de un embutido fermentado
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| Format: | Artículo científico |
| Language: | es |
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Universidad Pedagógica y Tecnológica de Colombia
2017
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https://www.redalyc.org/articulo.oa?id=560062845004https://www.redalyc.org/journal/5600/560062845004/
https://www.redalyc.org/journal/5600/560062845004/html/
https://www.redalyc.org/journal/5600/560062845004/560062845004.epub
https://www.redalyc.org/journal/5600/560062845004/movil
https://doi.org/10.19053/01228420.v14.n1.2017.6086