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Utilización del ajo (allium sativum l.) en polvo, para prolongar la vida útil del queso fresco. by Language: spa.
Publication details: Calceta, Ecuador ESPAM MFL 2013
Dissertation note: ESPAM MFL
Availability: Items available for loan: CIBESPAM-MFL (1)Call number: T-AI / 98.

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Influencia de la nisina y sorbato de potasio en la vida útil del queso criollo. by Language: Spanish
Publication details: Calceta, Ecuador ESPAM MFL 2013
Dissertation note: ESPAM MFL
Availability: Items available for loan: CIBESPAM-MFL (1)Call number: T-AI/101.1.

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