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Ramos, Miriam et al.
Efecto de cinco métodos de cocción en las características fisicoquímicas, nutricionales y sensoriales de trucha arcoiris (
Oncorhynchus mykiss
)
.
Scientia Agropecuaria
, Abr 2023, vol.14, no.2, p.247-257. ISSN 2077-9917
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Ramos, Miriam et al.
Perfil sensorial ideal para el cabanossi con carne de llama (
Lama glama
) de tres sistemas de alimentación usando el método CATA (Check-all-that-apply)
.
Scientia Agropecuaria
, Jul 2021, vol.12, no.3, p.393-401. ISSN 2077-9917
·
abstract in spanish
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english
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text in spanish
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