Optimización del proceso de enlatado para sopa de caracol elaborada con receta garífuna
52 p.
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Format: | Tesis biblioteca |
Language: | spa |
Published: |
Zamorano: Escuela Agricola Panamericana, 2016
2006
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Subjects: | Análisis sensorial, Clostridium botulinum, color, rancidez, |
Online Access: | http://hdl.handle.net/11036/5383 |
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Summary: | 52 p. |
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