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Name

Title

Area

Document

Colleges

Year

Development of soft margarines fat phases by interesterification

Fatty acids and glycerol esterification as basis for lipid transesterification

Effect of temperature and of activators on the extraction process of bromelain

Optimization of the hydrolysis biotechnological process of bovine meat

Hydrolysed beef - obtain biotechnology

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Results: Displaying 5 of 5 on page 1 of 1