Statistics for Evaluacion de la textura del chorizo regional utilizando como aditivo Proteasa (Bromelina) en diferentes niveles
Total visits
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| Evaluacion de la textura del chorizo regional utilizando como aditivo Proteasa (Bromelina) en diferentes niveles | 132 |
Total visits per month
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|---|---|
| October 2025 | 1 |
| November 2025 | 2 |
| December 2025 | 0 |
| January 2026 | 3 |
| February 2026 | 3 |
| March 2026 | 4 |
| April 2026 | 6 |
File Visits
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| 000004292T_AGROINDUSTRIAS.pdf | 117 |