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Análisis de alimentos (jan 1, 2014 – jan 1, 2014)

Description:

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

Added to timeline:

prueba

ByGerardo Rafael S M

29 Nov 2017

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645

Date:

jan 1, 2014

jan 1, 2014

~ 0 min

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