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Textural and sensory properties of sausages made with red tilapia (Oreochromis sp.) with addition of chontaduro flour (Bactris gasipaes)
Hleap Zapata, José Igor, Rodríguez de la Pava, Gloria CarmenzaVolume:
33
Journal:
Ingeniería y Desarrollo
DOI:
10.14482/inde.33.2.6332
Date:
July, 2015
File:
PDF, 973 KB
2015