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Análisis de alimentos (1 ene 2014 año – 1 ene 2014 año)

Descripción:

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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ByGerardo Rafael S M

29 nov 2017

0

0

645

fecha:

1 ene 2014 año

1 ene 2014 año

~ 0 min

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