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Uso de inulina y carragenina en la calidad de queso crema bajo en grasa by Language: spa.
Publication details: Calceta, Ecuador ESPAM MFL 2010
Dissertation note: ESPAM MFL 2010
Availability: Items available for loan: CIBESPAM-MFL (1)Call number: T-MPA / 1.

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2.
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Uso del propionibacterium freudenreichii y lactobacillus rhamnosus como preservante natural del yogurt tipo II by Language: spa.
Publication details: Calceta, Ecuador ESPAM MFL 2010
Dissertation note: ESPAM MFL 2010
Availability: Items available for loan: CIBESPAM-MFL (1)Call number: T-MPA / 5.

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