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Ciencia y Tecnología de los Alimentos

  
 
Resultados: Listando 10 de 406 en la página 35 de 41
Nombre
Título
Área
Documento
Facultad
Año
Chemical composition of redistilled spirits due to the alcohol content of low wi...
Production of fructooligosaccharides from sugarcane molasses by Saccharomyces cerevisiae...
Degradation of anthocyanin and sensory quality Juçara pulp (Euterpe edulis) packaged...
Utilization of conventional methodologiesand simplate system for microbiologicalquality...
Effect of two methods of heating – waterbath and steam - in the parameters of quality...
Resultados: Listando 10 de 406 en la página 35 de 41
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