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| Evaluación del efecto preservante de los aceites esenciales de orégano (origamum vulgaricus) y perejil (petroselinum sativum) en la conservación de carne de cuy (cavia porcellus) empacado al vacío | 969 |
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|---|---|---|---|---|---|---|---|
| Evaluación del efecto preservante de los aceites esenciales de orégano (origamum vulgaricus) y perejil (petroselinum sativum) en la conservación de carne de cuy (cavia porcellus) empacado al vacío | 0 | 7 | 9 | 8 | 26 | 12 | 2 |
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| T_0045.pdf | 814 |
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