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Evaluacion de la textura del chorizo regional utilizando como aditivo Proteasa (Bromelina) en diferentes niveles | 854 |
December 2023 | January 2024 | February 2024 | March 2024 | April 2024 | May 2024 | June 2024 | |
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Evaluacion de la textura del chorizo regional utilizando como aditivo Proteasa (Bromelina) en diferentes niveles | 28 | 16 | 19 | 20 | 20 | 33 | 19 |
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000004292T_AGROINDUSTRIAS.pdf | 2642 |
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Peru | 302 |
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Lima | 184 |
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