Influencia del contenido de grasa y el tiempo de fermentación en chicha elaborada a partir de dos tipos de harinas de maíz criollo (zea mays l.)
Language: spa. Publication details: Calceta, Ecuador ESPAM MFL 2008Description: xii, 106 páginas; Figura, cuadroSubject(s): Other classification:- T-AI
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
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Tesis | CIBESPAM-MFL | T-AI / 4 (Browse shelf(Opens below)) | Ej: 1 | Available | T00428 |
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