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Evaluación de diferentes formas de presentación de la carne de cuy (Cavia porcellus).

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Title: Evaluación de diferentes formas de presentación de la carne de cuy (Cavia porcellus).
Alternate Title: Evaluation of different forms of presentation of Guinea pig meat (Cavia porcellus).
Authors: Apráez Guerrero, José Edmundo1 eapraez@udenar.edu.co, Pármo, Lissette Fernández2, González, Alejandro Hernández3
Source: Veterinary & Animal Science / Veterinaria y Zootecnia. jul-dic2011, Vol. 5 Issue 2, p24-29. 6p.
Database: Academic Search Ultimate
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  Data: Evaluación de diferentes formas de presentación de la carne de cuy (Cavia porcellus).
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  Data: Evaluation of different forms of presentation of Guinea pig meat (Cavia porcellus).
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PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=asn&AN=85698351
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      – Code: spa
        Text: Spanish
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        PageCount: 6
        StartPage: 24
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      – TitleFull: Evaluación de diferentes formas de presentación de la carne de cuy (Cavia porcellus).
        Type: main
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          Name:
            NameFull: Apráez Guerrero, José Edmundo
      – PersonEntity:
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            NameFull: Pármo, Lissette Fernández
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            NameFull: González, Alejandro Hernández
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              M: 07
              Text: jul-dic2011
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              Y: 2011
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              Value: 20115415
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              Value: 5
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              Value: 2
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            – TitleFull: Veterinary & Animal Science / Veterinaria y Zootecnia
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