Nuevo laboratorio, en Londres
DOI:
https://doi.org/10.3989/ic.1959.v12.i109.5409Abstract
El aumento en el consumo de bebidas sin alcohol y zumos de frutas ha sido muy notable en estos últimos años, lo cual ha obligado a desarrollar una serie de trabajos de investigación del sabor, química y tratamiento del agua, microbiología, sistema de envase, etc.
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