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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 | 1070 |
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| January 2025 | February 2025 | March 2025 | April 2025 | May 2025 | June 2025 | July 2025 | |
|---|---|---|---|---|---|---|---|
| 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 | 12 | 23 | 15 | 14 | 37 | 6 | 8 |
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| T_0045.pdf | 876 |
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