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1.
El análisis sensorial de los quesos. by Language: Spa
Publication details: Madrid, España AMV Mundi Prensa 2002
Availability: Items available for loan: CIBESPAM-MFL (2)Call number: 637.3 / C448, ...

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2.
Tecnología de alimentos de origen animal. Manual de prácticas. Elaboración de queso Oaxaca. Elaboración de jamón forjado genuino. Elaboración de embutidos escaldados (salchichas) by
Edition: Segunda Edición
Language: Spa
Publication details: México Trillas 2009
Availability: Items available for loan: CIBESPAM-MFL (2)Call number: 664.9 / V732, ...

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3.
Tecnología quesera. by
Edition: Segunda Edición
Language: Spa
Publication details: México Trillas 2012
Availability: Items available for loan: CIBESPAM-MFL (2)Call number: 637.3 / V732, ...

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4.
Tecnología de los productos lácteos. by
Edition: Segunda Edición
Language: Spa
Publication details: Zaragoza, España Acribia 1998
Availability: Items available for loan: CIBESPAM-MFL (1)Call number: 637.14 / EA12.

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