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Cambios en atributos sensoriales y degradación de ácido ascórbico en función de la temperatura en puré y néctar de mango
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Cambios en atributos sensoriales y degradación de ácido ascórbico en función de la temperatura en puré y néctar de mango
Milacatl Hernández, Victoria
URI:
http://repositorio.udlap.mx/xmlui/handle/123456789/11926
Date:
2003-04-25
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