Influencia del tipo de molienda y granulometría de tamizado en la solubilidad de la torta de cacao.
Language: spa. Publication details: Calceta, Ecuador ESPAM MFL 2008Description: xv, 80 páginas; Cuadro, Tabla, FotografíaSubject(s): Other classification:- T-AI
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
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Tesis | CIBESPAM-MFL | T-AI / 6 (Browse shelf(Opens below)) | Ej: 1 | Available | T00430 |
ESPAM MFL
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