Propiedades reológicas de la pasta de tomate envasada asépticamente en la fábrica Valle de Caujerí: Rheological properties of aseptically packaged tomato concentrates manufactured at Valle de Caujerí factory. Ciencia y Tecnología de Alimentos, [S. l.], v. 26, n. 3, p. 55–59, 2016. Disponível em: https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/179. Acesso em: 22 nov. 2024.