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Yeannes, Maria Isabel
PRODUCCION CIENTÍFICO TECNOLÓGICA
Mostrando ítems 1-20 de 44
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(Institute of Bioorganic Chemistry, 2017-07) -
(Sociedade Brasileira Ciencia e Tecnologia de Alimentos, 2013-12) -
(Elsevier Science, 2021-05) -
Artículo Bacterial contribution to salted anchovy (Engraulis anchoita Hubbs & Marinni, 1935) ripening process(Haworth Press Inc, 2013-01-31) -
(Elsevier, 2021-01) -
(Wiley Blackwell Publishing, Inc, 2010-07) -
(Publitec S.A, 2012-05) -
(Sage Publications Ltd, 2021-06) -
(Elsevier Science, 2022-06) -
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(Galtprinting, 2012-03) -
(Sage Publications Ltd, 2013-06) -
(Taylor & Francis, 2015-11) -
(Canadian Center of Science and Education, 2014-12-16) -
(Elsevier, 2021-08) -
(Ediciones y Publicaciones Alimentarias, 2001-12) -
(Publitec, 2017-11) -
(Wiley Blackwell Publishing, Inc, 2012-07) -
(Cold Spring Harbor Laboratory Press, 2020-07) -
(Taylor & Francis, 2001-01)
Mostrando ítems 1-20 de 44