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 | 55 |
Total visits per month
| views | |
|---|---|
| June 2024 | 0 |
| July 2024 | 0 |
| August 2024 | 0 |
| September 2024 | 0 |
| October 2024 | 4 |
| November 2024 | 25 |
| December 2024 | 26 |
File Visits
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| 000004292T_AGROINDUSTRIAS.pdf | 44 |