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Contenido de proteínas y perfil de aminoácidos del atún(Thunnusthynnus): efecto de tres métodos de cocción

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Bibliographic Details
Main Author:	Pedro Izquierdo
Format:	Artículo científico
Language:	en
Published:	Universidad del Zulia 2001
Subjects:	Agrociencias Tuna protein cooking aminoacidprofile
Online Access:	Acceder al recurso
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