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Influencia de la dieta con taninos y del almacenamiento refrigerado sobre la calidad sensorial del músculo semitendinosus cocido sous-vide de vaca de refugo
Published 2022-01-01“…Posteriormente, se realizó el almacenamiento refrigerado (1 ± 0,5 °C) durante 0, 7, 14 y 21 días. El perfil sensorial del producto cocido se realizó mediante un análisis descriptivo cuantitativo . …”
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382
The study of plant growth promoter production from leather industrial solid waste
Published 2023-01-01Get full text
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383
Gumibot és razzia. A szocialista rendőrség és a szegénység felügyelete
Published 2012-08-01Get full text
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384
Ophthalmic trauma – Grading, scoring, and classification – Has the orphan child grown up?
Published 2025-02-01Get full text
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A tényfeltáró fegyelmi vizsgálatok lefolytatásának gyakorlati tapasztalatai
Published 2013-04-01Get full text
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392
Sallai János: Egy idejét múlt korszak lenyomata. A vasfüggöny története
Published 2013-05-01Get full text
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393
Globalisation with a Human Face and the Role of the United Nations
Published 2023-01-01Get full text
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394
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A lawyer's legacy: The significance of the Dániel Karsai V. Hungary case
Published 2024-01-01Get full text
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396
Quality of Sous Vide-Cooked Pork Loin Stored in Refrigerated Conditions
Published 2025-01-01Subjects: Get full text
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397
Evaluación de la calidad de pan obtenido con harina de pituca (Colocasia esculenta L.)
Published 2024-07-01Subjects: Get full text
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398
Perceptual Disturbances and Disorders in the ICD-11: An Overview and a Proposal for Systematic Classification
Published 2025-01-01Subjects: Get full text
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399
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CONCEPTUAL CONTENT AND UNATTENDED VISUAL FEATURES
Published 2009-01-01Subjects: Get full text
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