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Apéndice B<br />
Protocolos para <strong>la</strong> preparación y<br />
<strong>la</strong> evaluación <strong>de</strong>l sabor <strong>de</strong><br />
mu<strong>es</strong>tras, y técnicas <strong>de</strong><br />
ferm<strong>en</strong>tación a pequeña <strong>es</strong>ca<strong>la</strong>.<br />
Revisados por Darin Sukha y Edward Seguine<br />
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