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Cinética/Mecanismos (1 ene 2003 año – 1 ene 2003 año)

Descripción:

Maillard crosslinking of food proteins III: the effects of glutaraldehyde, formaldehyde and glyceraldehyde upon bread and croissants

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ByGerardo Rafael S M

29 nov 2017

0

0

645

fecha:

1 ene 2003 año

1 ene 2003 año

~ 0 min

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