1. Sacred Heart College (Autonomous)
  2. 500 Science
  3. 540 Chemistry
Please use this identifier to cite or link to this item: http://localhost:8080/xmlui/handle/123456789/38417
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dc.contributor.authorCarballo, Javier-
dc.date.accessioned2024-01-29T08:48:15Z-
dc.date.available2024-01-29T08:48:15Z-
dc.date.issued2021-
dc.identifier.isbn9783036513638-
dc.identifier.urihttp://localhost:8080/xmlui/handle/123456789/38417-
dc.language.isoenen_US
dc.publisherMDPI - Multidisciplinary Digital Publishing Instituteen_US
dc.titleSausages: Nutrition, Safety, Processing and Quality Improvementen_US
dc.typeBooken_US
Appears in Collections:540 Chemistry

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