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handle: 10261/218734
En la sección de Tecnología de Conservas del Instituto de Investigaciones Pesqueras de Vigo se está tratando de mejorar las condiciones funcionales del concetrado de proteinas de pescado que desde hace algún tiempo se obtiene en dicho centro. El concentrado puede ser utilizado como reforzador de otros alimentos convencionales. [...] Trachurus trachurus
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