IMPACT OF RIPENING ON RHEOLOGICAL PROPERTIES OF AVOCADO PULP AND IN THE BIOACTIVE COMPONENTS AND STABILITY OF OIL CHILEAN HASS AVOCADO.

dc.contributorUniversidad de Chile
dc.date.accessioned2016-10-19T22:06:15Z
dc.date.available2016-10-19T22:06:15Z
dc.date.created2016-10-19T22:06:15Z
dc.date.issued2012
dc.identifierhttp://hdl.handle.net/10533/118450
dc.identifier1120312
dc.identifierM
dc.identifier9257571
dc.identifier3
dc.relationhandle/10533/111554
dc.relationinfo:eu-repo/grantAgreement/Fondecyt/1120312
dc.relationhandle/10533/111541
dc.relationhandle/10533/108045
dc.relationinstname: Conicyt
dc.relationreponame: Repositorio Digital RI2.0
dc.rightsinfo:eu-repo/semantics/openAcces
dc.rightsinfo:eu-repo/semantics/openAcces
dc.rightsAtribución-NoComercial-SinDerivadas 3.0 Chile
dc.rightshttp://creativecommons.org/licenses/by-nc-nd/3.0/cl/
dc.titleIMPACT OF RIPENING ON RHEOLOGICAL PROPERTIES OF AVOCADO PULP AND IN THE BIOACTIVE COMPONENTS AND STABILITY OF OIL CHILEAN HASS AVOCADO.
dc.typeProyecto


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