Statistics for Evaluacion de la textura del chorizo regional utilizando como aditivo Proteasa (Bromelina) en diferentes niveles
Total visits
| views | |
|---|---|
| Evaluacion de la textura del chorizo regional utilizando como aditivo Proteasa (Bromelina) en diferentes niveles | 138 |
Total visits per month
| views | |
|---|---|
| January 2026 | 3 |
| February 2026 | 3 |
| March 2026 | 4 |
| April 2026 | 6 |
| May 2026 | 4 |
| June 2026 | 0 |
| July 2026 | 2 |
File Visits
| views | |
|---|---|
| 000004292T_AGROINDUSTRIAS.pdf | 135 |