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	1.	No cover image available No cover image available Tipo y concentraciones de zumos como saborizantes y aromatizantes naturales en la aceptabilidad de una bebida alcohólica. by Pincay Cantos, Víctor Enrique Macías Peñarrieta, Manuel Alejandro [Coautor] Zambrano Ruedas, Fernando [Tutor] Language: spa. Publication details: Calceta, Ecuador ESPAM MFL 2017 Dissertation note: ESPAM MFL Online access: Click here to access online Availability: Items available for loan: CIBESPAM-MFL (1)Call number: T-AI / 162. Place hold Add to cart (remove)
	2.	No cover image available No cover image available Efectos de la fermentación láctica del lactosuero y alcohólica del mucílago de cacao en la concentración final de una bebida alcohólica. by Espinoza Vaca, Héctor Aníbal Mendieta García, Esnaider Fabián [Coautor] Zambrano Ruedas, Fernando [Tutor] Language: spa. Publication details: Calceta, Ecuador; ESPAM MFL 2018 Dissertation note: ESPAM MFL Online access: Click here to access online Availability: Items available for loan: CIBESPAM-MFL (1)Call number: TT-AI / 10. Place hold Add to cart (remove)
	3.	No cover image available No cover image available Evaluación de dos métodos de extracción de pectina de la cáscara de cacao (theobroma cacao). by Rengifo Álava, Yandry Javier Macías Moreira, Juan Carlos Zambrano Ruedas, Fernando [Tutor] Language: spa. Publication details: Calceta, Ecuador ESPAM MFL 2019 Dissertation note: ESPAM MFL 2019 Online access: Click here to access online Availability: Items available for loan: CIBESPAM-MFL (1)Call number: TT-MAI / 6. Place hold Add to cart (remove)