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|a Sistema de Bibliotecas de la Universidad Nacional de Costa Rica
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|a H 636.5
|b P875p
|2 21
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|a An assessment of the impact of pulsed electric fields processing factors on oxidation, color, texture, and sensory attributes of turkey breast meat
|h artículo de revista
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|a Arroyo, Cristina
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|t Poultry Science. --
|g Vol. 94, no. 5 (may 2015) p. 1088-1095
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852 |
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|a Biblioteca Joaquín García Monge. Hemeroteca
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856 |
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|u http://ps.oxfordjournals.org.una.idm.oclc.org/content/94/5/1088.full.pdf+html?sid=0dd8100f-37d1-4b43-b00d-626ac009e663
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