Optimización de la combinación de carne de chame (dormitator latifrons) y carne de res en el procesamiento de salchicha.

By:

Contributor(s):

Language: spa. Publication details: Calceta, Ecuador ESPAM MFL 2012Description: xiv, 76 páginas; Cuadro, gráficoSubject(s):

Other classification:

Dissertation note: ESPAM MFL

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Tesis	CIBESPAM-MFL	T-AI / 80 (Browse shelf(Opens below))	Ej: 1	Available		T00547

ESPAM MFL

There are no comments on this title.

to post a comment.