Temperatura óptima para la inactivación de las enzimas presentes en el zumo de zapote (Matisis cordata) causantes de su degradación.
Language: Spanish Publication details: Calceta, Ecuador ESPAM MFL 2006Description: xii, 85 páginas; Tablas, cuadrosSubject(s): Other classification:- T-AI
Item type | Current library | Call number | Copy number | Status | Notes | Date due | Barcode | |
---|---|---|---|---|---|---|---|---|
Tesis | CIBESPAM-MFL | T-AI/0.3 (Browse shelf(Opens below)) | Ej:1 | Available | Septiembre 2006 | T01509 |
ESPAM MFL
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