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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