- Scholarly Journal
CARACTERIZACIÓN DE LA CARNE DE BABILLA (Caimán Crocodylus Fuscus) EN CAUTIVERIO/CHARACTERISATION OF THE MEAT OF BABILLA (Caiman Crocodylus Fuscus) IN CAPTIVITY
Alvis, Armando, PhD; Romero, Pedro, Msc; Garcia, Carlos, Msc.
Vitae
; Medellín Vol. 23, (2016): S626S,S627-S630.
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PUBLICATION DETAILS
Scholarly Journal
Medellín: Universidad de Antioquía
Peer reviewed.Open access.Publishes original research in pharmaceutical chemistry, cosmetic and food sciences and technology.Citation/Abstract coverage: 2012 (Vol. 19, no. 1) - present