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Rodríguez Barrionuevo, Pedro Zacarías, Calsin Cutimbo, Marienela and Aro Aro, Juan Marcos Determinación del tiempo de vida útil de la carne curada de cuy (Cavia porcellus L.) Utilizando diferentes concentraciones de cloruro de sodio. Rev. investig. Altoandin., Mar 2017, vol.19, no.1, p.53-62. ISSN 2313-2957

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