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Análisis de alimentos (1 gen 2014 anni – 1 gen 2014 anni)

Descrizione:

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

Aggiunto al nastro di tempo:

prueba

ByGerardo Rafael S M

29 nov 2017

0

0

645

Data:

1 gen 2014 anni

1 gen 2014 anni

~ 0 min

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