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	1.	No cover image available No cover image available Temperatura óptima para la inactivación de las enzimas presentes en el zumo de zapote (Matisis cordata) causantes de su degradación. by Zambrano Alcívar, Juan Gabriel Bravo Loor, Jonny [Tutor] Language: Spanish Publication details: Calceta, Ecuador ESPAM MFL 2006 Dissertation note: ESPAM MFL Availability: Items available for loan: CIBESPAM-MFL (1)Call number: T-AI/0.3. Place hold Add to cart (remove)
	2.	No cover image available No cover image available Medidas preventivas para contrarrestar la contaminación del grano de cacao de exportación implementando protocolos de manejo. by Velasquez Cedeño, Hector Daniel Bravo Loor, Jonny [Tutor] Language: Spanish Publication details: Calceta, Ecuador ESPAM MFL 2007 Dissertation note: ESPAM MFL Availability: Items available for loan: CIBESPAM-MFL (1)Call number: T-AI/3.6. Place hold Add to cart (remove)
	3.	No cover image available No cover image available Comparación de la temperatura - tiempo de retención de pasteurización y su efecto en la concentración de vitamina C en el zumo de naranja. by Cevallos Cedeño, Ramón Eduardo Velásquez Murillo, Luis David [Coautor] Bravo Loor, Jonny [Tutor] Language: Spanish Publication details: Calceta, Ecuador ESPAM MFL 2007 Dissertation note: ESPAM MFL Availability: Items available for loan: CIBESPAM-MFL (1)Call number: T-AI/3.10. Place hold Add to cart (remove)
	4.	No cover image available No cover image available Efecto de la esterilización y la mezcla de zapallo - naranja sobre las propiedades bromatológicas, físico químicas y vida útil de una compota. by Pazmiño Palma, Aracely Elizabeth Zambrano Cedeño, Rosa Marlene [Coautor] Bravo Loor, Jonny [Tutor] 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/101.3. Place hold Add to cart (remove)