Relacion del contenido de peroxidos y la rancidez en pasta de cacahuate
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| Format: | Tesis de licenciatura |
| Language: | Español |
| Published: |
1995
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| Online Access: | https://hdl.handle.net/20.500.14330/TES01000227364 http://132.248.9.195/ppt1997/0227364/Index.html |