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ROMERO, PEDRO [Author]
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Alvis, Armando et al.
Evaluación del color, las propiedades texturales y sensoriales de salchicha elaborada con carne de babilla (Caiman Crocodilus Fuscus)
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Rev. chil. nutr.
, Mar 2017, vol.44, no.1, p.89-94. ISSN 0717-7518
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Torres, Ramiro, Romero, Pedro and Gelvez, Víctor M.
Calidad de Emulsiones de Carne de Búfalo (bubalus bubalis) tratadas con Ultrasonido de Alta Intensidad
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Inf. tecnol.
, Jun 2019, vol.30, no.3, p.157-166. ISSN 0718-0764
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García-Mogollon, Carlos, Alvis-Bermudez, Armando and Romero, Pedro
Aplicación del Mapa de Preferencia Externo en la Formulación de una Bebida Saborizada de Lactosuero y Pulpa de Maracuyá
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Inf. tecnol.
, 2015, vol.26, no.5, p.17-24. ISSN 0718-0764
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Granados, Clemente et al.
EVALUACIÓN FISICOQUÍMICA Y MICROBIOLÓGICA DEL APERITIVO VÍNICO DE LULO (SOLANUM QUITOENSE L.)
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Inf. tecnol.
, 2013, vol.24, no.6, p.35-40. ISSN 0718-0764
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