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CaracterizaciÃ³n electroforetica de las globulinas del grano fermentado de tres tipos de cacao.(COMUNICACIONES): An article from: Interciencia

Name: CaracterizaciÃ³n electroforetica de las globulinas del grano fermentado de tres tipos de cacao.(COMUNICACIONES): An article from: Interciencia
Author: Ligia Ortiz de Bertorelli, Henry Maldonado, Pablo Parra, Lucia Graziani de Farinas
ISBN: 978B000J3F8V1

AuthorLigia Ortiz de Bertorelli, Henry Maldonado, Pablo Parra, Lucia Graziani de Farinas

PublisherThomson Gale

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Book Details

Author(s)Ligia Ortiz de Bertorelli, Henry Maldonado, Pablo Parra, Lucia Graziani de Farinas

PublisherThomson Gale

ISBN / ASINB000J3F8VO

ISBN-13978B000J3F8V1

AvailabilityAvailable for download now

Sales Rank99,999,999

MarketplaceUnited States 🇺🇸

Description

This digital document is an article from Interciencia, published by Thomson Gale on June 1, 2006. The length of the article is 5229 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

Citation Details
Title: CaracterizaciÃ³n electroforetica de las globulinas del grano fermentado de tres tipos de cacao.(COMUNICACIONES)
Author: Ligia Ortiz de Bertorelli
Publication:Interciencia (Magazine/Journal)
Date: June 1, 2006
Publisher: Thomson Gale
Volume: 31 Issue: 6 Page: 441(5)

Distributed by Thomson Gale