Concentraciones de licor de cacao y espirulina (spirulina platensis) como potencializador proteico en la elaboración de chocolate en barra.
Language: spa. Publication details: Calceta, Ecuador ESPAM MFL 2014Description: xiv, 81 páginas; Cuadro, gráfico; CDSubject(s): Other classification:- T-AI
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Tesis | CIBESPAM-MFL | T-AI / 121 (Browse shelf(Opens below)) | Ej: 1 | Available | T00695 |
ESPAM MFL
There are no comments on this title.
Log in to your account to post a comment.