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 | 119 |
Total visits per month
| views | |
|---|---|
| August 2025 | 0 |
| September 2025 | 5 |
| October 2025 | 1 |
| November 2025 | 2 |
| December 2025 | 0 |
| January 2026 | 3 |
| February 2026 | 0 |
File Visits
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| 000004292T_AGROINDUSTRIAS.pdf | 107 |