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	1.	No cover image available No cover image available Evaluación de tiempo y temperatura de fritura en la calidad nutricional y sensorial de un snack (hojuelas) con soja (glycine max). by Mendoza Espinoza, Andrés Alexander Rojas Loor, José Ricardo [Coautor] Matute Zeas, Edmundo [Tutor] Language: spa. Publication details: Calceta, Ecuador ESPAM MFL 2017 Dissertation note: ESPAM MFL Online access: Click here to access online Availability: Items available for loan: CIBESPAM-MFL (1)Call number: T-AI / 152. Place hold Add to cart (remove)
	2.	No cover image available No cover image available Estabilidad y aceptabilidad de un néctar mix a partir de pulpa naranja (citrus sinnensis) y mandarina (citrus reticulata) con goma XANTHAN Y CMC. by Zambrano Mendoza, Byron Antonio Demera Lucas, Francisco Manuel [Tutor] Language: spa. Publication details: Calceta, Ecuador ESPAM MFL 2019 Dissertation note: ESPAM MFL Online access: Click here to access online Availability: Items available for loan: CIBESPAM-MFL (1)Call number: TT-AI / 16. Place hold Add to cart (remove)
	3.	El uso del anállisis sensorial para medir la aceptación de clones promisorios de papa. Una experiencia ecuatoriana. by Espinosa, Patricio Villacrés, Elena Bautista, Cristina Espín, Susana Edition: Primera edición Language: spa. Publication details: Quito Docutech 1998 Availability: Items available for loan: CIBESPAM-MFL (1)Call number: 635.21 / ES77. Place hold Add to cart (remove)
	4.	No cover image available No cover image available Efecto del porcentaje de ácido acético en la vida útil de una conserva de pollo desmenuzado en escabeche. by Torres Intriago, Carlos Asisclo Vera Sánchez, Génesis Andrea [Coautor] Zambrano Ruedas, José Fernando [Tutor] Language: spa. Publication details: Calceta, Ecuador; ESPAM MFL 2018 Dissertation note: ESPAM MFL Online access: Click here to access online Availability: Items available for loan: CIBESPAM-MFL (1)Call number: T-AI / 177. Place hold Add to cart (remove)