Efecto del tiempo y temperatura de pasteurización en la pérdida color y pungencia en una pasta de rocoto (capsicum pubescens)

Files in this item

The following license files are associated with this item:

This item appears in the following Collection(s)

info:eu-repo/semantics/openAccess Except where otherwise noted, this item's license is described as info:eu-repo/semantics/openAccess

Search DSpace


Browse

My Account

Statistics