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Evaluación de métodos de conservación como inhibidores de microorganismos patógenos en extracto de café (coffea arabica l.). by Language: spa.
Publication details: Calceta, Ecuador ESPAM MFL 2016
Dissertation note: ESPAM MFL
Online access:
Availability: Items available for loan: CIBESPAM-MFL (1)Call number: T-AI / 139.

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2.
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Efecto del tiempo de escaldado y fajilla termoformable sobre el pardeamiento de salsa picante del tomate de árbol (cyphomandra betacea cav). by Language: spa.
Publication details: Calceta, Ecuador ESPAM MFL 2019
Dissertation note: ESPAM MFL 2019
Online access:
Availability: Items available for loan: CIBESPAM-MFL (1)Call number: TT-MAI / 13.

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