Evaluation of the conservation of pineapple “honey gold” minimally processed through the application of edible coatings based on aloe vera-cassava starch
Buelvas Caro
Saúl David ,
Polo Corrales
Liliana,
Hernandez Ramos
Elvis Judith
Visitas Artículo 357 |
Visitas PDF 245
84-91
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Publicado:
2019-09-01