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Análisis de alimentos (1 янв 2014 г. – 1 янв 2014 г.)

Описание:

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

Добавлено на ленту времени:

prueba

ByGerardo Rafael S M
29 ноя 2017

Дата:

1 янв 2014 г.
1 янв 2014 г.
~ 0 min
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