Estabilidad de una bebida alcohólica de cacao tipo rompope utilizando tres tipos de estabilizantes a diferentes concentraciones.

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Language: spa. Publication details: Calceta, Ecuador ESPAM MFL 2011Description: xii, 40 páginas; cuadroSubject(s):

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Dissertation note: ESPAM MFL

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Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Tesis	CIBESPAM-MFL	T-AI / 53 (Browse shelf(Opens below))	Ej: 1	Available		T00465

ESPAM MFL

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