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hidrólisis proteica

Cambios en las proteínas durante el procesamiento y sus efectos sobre la hidrólisis proteica: el caso de la harina de colza

Impartida por el Ph.D. Sergio Salazar, Escuela de Zootecnia y Centro de Investigaciones en Nutrición Animal (CINA)

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Communication-VI: comunicacion.vi@ucr.ac.cr
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