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Optimización de pescado en el área de recepción y clasificación en conservas isabel Ecuatoriana S.A. by Language: spa.
Publication details: Calceta, Ecuador ESPAM MFL 2010
Dissertation note: ESPAM MFL
Availability: Items available for loan: CIBESPAM-MFL (1)Call number: T-AI / 35.

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2.
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Acondicionamiento térmico post cocina del pescado con agua y aire y su aplicación en el rendimiento de la calidad. by Language: spa.
Publication details: Calceta, Ecuador ESPAM MFL 2011
Dissertation note: ESPAM MFL
Availability: Items available for loan: CIBESPAM-MFL (1)Call number: T-AI / 77.

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3.
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Desarrollo de un nuevo producto utilizando red meat del pescado precocido con aditivos para el consumo humano. by Language: spa.
Publication details: Calceta, Ecuador ESPAM MFL 2011
Dissertation note: ESPAM MFL
Availability: Items available for loan: CIBESPAM-MFL (1)Call number: T-AI / 78.

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