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Evaluación del extracto de cáscara de sanky en la estabilidad de carne de llama
Translated title of the contribution
:
Evaluation of sanky peel extract in the stability of llama meat
Ana María Munoz Jauregui
Vice Presidency of Research
Universidad San Ignacio de Loyola
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peer-review
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Agriculture & Biology
llamas
100%
ground meat
80%
meat
56%
color
42%
extracts
38%
odors
28%
antimicrobial properties
19%
sensory properties
16%
sampling
12%