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The effect of carbon dioxide on the shelf life of ready-to-eat shredded chicken breast stored under refrigeration
Bibliographic Details
Main Author:
Rodríguez, M. B.
Format:
Article
Language:
English
Subjects:
EXPERIMENTOS
CARNE DE POLLO
DIOXIDO DE CARBONO
CONSERVACIÓN DE ALIMENTOS
CONTROL DE CALIDAD
Holdings
Description
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