Calidad nutricional y niveles de aceptabilidad de productos innovados con base a pescado: empanizados y kamaboko
Crossref DOI link: https://doi.org/10.36610/j.jsars.2020.110200153
Published Online: 2020-08-01
Published Print: 2020-08-01
Update policy: https://doi.org/10.36610/crossmarkpolicyjsars
Vilca-Cáceres, Vilma Amalia
Gómez-Pacco, Norka Lisett
Vargas Callo, Wendy del Rosario
Publication History
Received: 2020-01-01
Accepted: 2020-05-01
Published: 2020-08-01