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

Descrição:

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

Adicionado na linha do tempo:

prueba

ByGerardo Rafael S M

29 nov 2017

0

0

645

Data:

1 jan 2014 ano

1 jan 2014 ano

~ 0 min

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