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Bibliographic Details
Main Author: Mariela Pistón
Format: Artículo científico
Language:es
Published: Laboratorio Tecnológico del Uruguay 2020
Subjects:
Química
Selenio
cocción
carne vacuna
valor nutricional
Online Access:https://www.redalyc.org/articulo.oa?id=606164358005
https://www.redalyc.org/journal/6061/606164358005/
https://www.redalyc.org/journal/6061/606164358005/html/
https://www.redalyc.org/journal/6061/606164358005/606164358005.epub
https://www.redalyc.org/journal/6061/606164358005/movil
https://doi.org/10.12461/19.05
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Internet

https://www.redalyc.org/articulo.oa?id=606164358005
https://www.redalyc.org/journal/6061/606164358005/
https://www.redalyc.org/journal/6061/606164358005/html/
https://www.redalyc.org/journal/6061/606164358005/606164358005.epub
https://www.redalyc.org/journal/6061/606164358005/movil
https://doi.org/10.12461/19.05

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