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Análisis de alimentos (1 Jan 2014 Jahr – 1 Jan 2014 Jahr)

Beschreibung:

Effects of extrusion cooking conditions and chemical leavening agents on lysine loss as determined by furosine content in corn based extrudates

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prueba

ByGerardo Rafael S M

29 Nov 2017

0

0

645

Datum:

1 Jan 2014 Jahr

1 Jan 2014 Jahr

~ 0 min

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