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Artículos Originales INVESTIGACIóN DE MERCADO SOBRE EL GRADO DE ACEPTACIóN DE LA CARNE DE CUY (CAVIA PORCELLUS) EN PRESENTACIONES DE AHUMADO, CROQUETAS Y APANADO EN LA…
Artículos Originales INVESTIGACIóN DE MERCADO SOBRE EL GRADO DE ACEPTACIóN DE LA CARNE DE CUY (CAVIA PORCELLUS) EN PRESENTACIONES DE AHUMADO, CROQUETAS Y APANADO EN LA…