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Caracterización proximal, sensorial y microbiológica de un chorizo elaborado en el Instituto Tecnológico Superior Zacatecas Norte y un Chorizo comercial, para su comparación
by
Morales Cruz, J.
,
González Arellano, M.A.
,
Cruz Guillen, F.J.
,
Esparza García , V.M.
,
Santos Agüero, E.
Published 2023
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Institution
UANL
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Article
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Cruz Guillen, F.J.
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Esparza García , V.M.
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González Arellano, M.A.
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Morales Cruz, J.
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Santos Agüero, E.
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Language
Spanish
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