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Estabilidad química, física y microbiológica de lomo de atún (Thunnus sp.) rebanado. Empacado, congelado y almacenado a -20 ºC 1

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Estabilidad química, física y microbiológica de lomo de atún (Thunnus sp.) rebanado. Empacado, congelado y almacenado a -20 ºC 0 0 0 0 0 0 1

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