Estadísticas de Monitoring the characteristics of cultivable halophilic microbial community during salted-ripened anchovy (Engraulis anchoita) production
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| Monitoring the characteristics of cultivable halophilic microbial community during salted-ripened anchovy (Engraulis anchoita) production | 26 |
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| Perez Murialdo - Monitoring the characteristics.pdf-PDFA.pdf | 133 |
| SilvinaPerezetal_2018.pdf | 1 |
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