Evaluación sensorial del salami cocido elaborado a base de carne de conejo (Oryctolagus cuniculus).
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| Format: | Thesis Book |
| Language: | Spanish |
| Published: |
Guatemala :
Universidad de San Carlos de Guatemala,
2015.
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| Online Access: | Texto completo |
Internet
Texto completoSistema de Bibliotecas USAC
| Copy | Available |
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