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Bibliographic Details
Main Author: Patricia Lourdes Arcia Cabrera
Format: Artículo científico
Language:es
Published: Laboratorio Tecnológico del Uruguay 2024
Subjects:
Química
grasa
color
Fritura
textura
consumidores
Online Access:https://www.redalyc.org/articulo.oa?id=606177732005
https://www.redalyc.org/journal/6061/606177732005/
https://www.redalyc.org/journal/6061/606177732005/html/
https://www.redalyc.org/journal/6061/606177732005/606177732005.epub
https://www.redalyc.org/journal/6061/606177732005/movil
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Internet

https://www.redalyc.org/articulo.oa?id=606177732005
https://www.redalyc.org/journal/6061/606177732005/
https://www.redalyc.org/journal/6061/606177732005/html/
https://www.redalyc.org/journal/6061/606177732005/606177732005.epub
https://www.redalyc.org/journal/6061/606177732005/movil

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