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	1.	No cover image available No cover image available Determinación del grado de sorción y desorción del camarón (litopenaeus vannamei) enlatado en tres tipos de líquido de cobertura en el momento de la esterilización. by Chavarría Chavarría, Manuel Antonio Vera Bravo, Adriana Fernanda [Coautor] Matute Zeas, Edmundo Language: spa. Publication details: Calceta, Ecuador ESPAM MFL 2010 Dissertation note: ESPAM MFL Availability: Items available for loan: CIBESPAM-MFL (1)Call number: T-AI / 12. Place hold Add to cart (remove)
	2.	No cover image available No cover image available Fabricación de un embutido tipo hamburguesa a partir de la carne de tilapia (tilapia guinasana aplicando elementos coligativos). by Mendoza Vélez, Sandra Isabel Mendoza Vélez, Sandra Isabel [Coautor] Matute Zeas, Edmundo [Tutor] Language: spa. Publication details: Calceta, Ecuador ESPAM MFL 2010 Dissertation note: ESPAM MFL Availability: Items available for loan: CIBESPAM-MFL (1)Call number: T-AI / 18. Place hold Add to cart (remove)
	3.	No cover image available No cover image available Establecimiento del óptimo grado de desorción de rodajas de piña ( ananas sativus l.) en diferentes concentraciones de líquidos de cobertura. by Delgado Mendoza, Elizabeth Vélez Chávez, Mariuxy [Coautor] Matute Zeas, Edmundo [Tutor] Language: spa. Publication details: Calceta, Ecuador ESPAM MFL 2010 Dissertation note: ESPAM MFL Availability: Items available for loan: CIBESPAM-MFL (2)Call number: T-AI / 20, ... Place hold Add to cart (remove)
	4.	No cover image available No cover image available Plan integral de capacitación agroindustrial dirigido a las comunidades rurales ubicadas en el Cantón Tosagua "picat" by Arcentales Solórzano, María Isabel Valarezo Pita, Julio Ernesto [Coautor] Matute Zeas, Edmundo [Tutor] Language: spa. Publication details: Calceta, Ecuador ESPAM MFL 2010 Dissertation note: ESPAM MFL Availability: Items available for loan: CIBESPAM-MFL (1)Call number: T-AI / 24. Place hold Add to cart (remove)
	5.	No cover image available No cover image available Factibilidad para la implementación de una planta procesadora de jabón negro utilizando el piñón como fuente ecológica de grasa vegetal. by Basurto Párraga, Mará Cristina Montesdeoca Muñoz, José Gabriel [Coautor] Matute Zeas, Edmundo [Tutor] Language: spa. Publication details: Calceta, Ecuador ESPAM MFL 2011 Dissertation note: ESPAM MFL Availability: Items available for loan: CIBESPAM-MFL (1)Call number: T-AI / 58. Place hold Add to cart (remove)
	6.	No cover image available No cover image available Factibilidad para la implementación de una planta procesadora de salchicha utilizando la miga del atún en la ciudad de Manta. by Uquillas Zambrano, John Alejandro Vera Quijano, Luis Javier [Coautor] Matute Zeas, Edmundo [Tutor] Language: spa. Publication details: Calceta, Ecuador ESPAM MFL 2013 Dissertation note: ESPAM MFL Online access: Click here to access online Availability: Items available for loan: CIBESPAM-MFL (1)Call number: T-AI / 92. Place hold Add to cart (remove)
	7.	No cover image available No cover image available Tiempo de cocción y tipos de empaque en la vida útil de fréjol como producto de V Gama by Alcívar Alcívar, Walter Emilio Loor Mera, Yéssica Alexandra [Coautor] Matute Zeas, Edmundo [Tutor] Language: spa. Publication details: Calceta, Ecuador ESPAM MFL 2013 Dissertation note: ESPAM MFL Online access: Click here to access online Availability: Items available for loan: CIBESPAM-MFL (1)Call number: T-AI / 94. Place hold Add to cart (remove)
	8.	No cover image available No cover image available Evaluación de tiempo y temperatura de fritura en la calidad nutricional y sensorial de un snack (hojuelas) con soja (glycine max). by Mendoza Espinoza, Andrés Alexander Rojas Loor, José Ricardo [Coautor] Matute Zeas, Edmundo [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 / 152. Place hold Add to cart (remove)
	9.	No cover image available No cover image available Hipoclorito de sodio (NaCLO) en la alcalinidad de jabón de tocador artesanal a base de aceite residual Post-Fritura. by Gilces González, César Eduardo Matute Zeas, Edmundo [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: T-AI / 171. Place hold Add to cart (remove)
	10.	No cover image available No cover image available Efecto de la Harina de papa oca en diferentes niveles en la capacidad higroscópica en una Galleta Dulce. by Palma Rodríguez, María Teresa Soledispa Alcívar, Gema Lisbeth [Coautor] Matute Zeas, Edmundo [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: T-AI / 172. Place hold Add to cart (remove)
	11.	No cover image available No cover image available Determinación de dosis de enzimas y tiempos óptimos de hidrólisis para mejorar la digestibilidad de las proteínas obtenidas de residuos de pescado. by Lavid Navarrete, Evelyn Consuelo Matute Zeas, Edmundo [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 / 2. Place hold Add to cart (remove)
	12.	No cover image available No cover image available Efecto del tiempo de escaldado y fajilla termoformable sobre el pardeamiento de salsa picante del tomate de árbol (cyphomandra betacea cav). by Conforme Ozaeta, Gema Gabriela Matute Zeas, Edmundo [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 / 13. Place hold Add to cart (remove)
	13.	No cover image available No cover image available Porcentaje óptimo de propóleos como agente bioconservante en la longaniza artesanal. by Vélez Mendoza, María Lourdes Matute Zeas, Edmundo [Tutor] Language: spa. Publication details: Calceta, Ecuador ESPAM MFL 2019 Dissertation note: ESPAM MFL Online access: Click here to access online Availability: Items available for loan: CIBESPAM-MFL (1)Call number: TT-AI / 21. Place hold Add to cart (remove)
	14.	No cover image available No cover image available Evaluación del tipo de forraje y método de ensilaje en las características nutricionales de un alimento para bovino. by Cedeño Molina, Valeria Katherine Párraga Párraga, Carlos Isidro [Coautor] Matute Zeas, Edmundo [Tutor] Language: spa. Publication details: Calceta, Ecuador ESPAM MFL 2019 Dissertation note: ESPAM MFL Online access: Click here to access online Availability: Items available for loan: CIBESPAM-MFL (1)Call number: TT-AI / 25. Place hold Add to cart (remove)
	15.	No cover image available No cover image available Elaboración de 3 tipos de enlatados de calamar (Dosidicus gigas) en aceite de oliva en la empresa conservas Isabel Ecuatoriana S.A. by Rengifo Álava, Yandry Xavier Loor Navia, Jackson Edelberto [Coautor] Matute Zeas Edmundo [Tutor] Language: Spanish Publication details: Calceta, Ecuador ESPAM MFL 2009 Dissertation note: ESPAM MFL Availability: Items available for loan: CIBESPAM-MFL (1)Call number: T-AI/11.1. Place hold Add to cart (remove)
	16.	No cover image available No cover image available Control de la desorción en la langosta (RED CLAW) mediante la utilización de quitosano extraido de su caparazón. by Vélez Bravo, María Andrea Matute Zeas, Edmundo [Tutor] Language: Spanish Publication details: Calceta, Ecuador ESPAM MFL 2009 Dissertation note: ESPAM MFL Availability: Items available for loan: CIBESPAM-MFL (1)Call number: T-AI/11.2. Place hold Add to cart (remove)