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Utilización del ajo (allium sativum l.) en polvo, para prolongar la vida útil del queso fresco. by Language: spa.
Publication details: Calceta, Ecuador ESPAM MFL 2013
Dissertation note: ESPAM MFL
Availability: Items available for loan: CIBESPAM-MFL (1)Call number: T-AI / 98.

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2.
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Efecto del extracto de ajo (allium sativum) sobre la conservación del chorizo parrillero del cerdo criollo negro ibérico. by Language: spa.
Publication details: Calceta, Ecuador ESPAM MFL 2019
Dissertation note: ESPAM MFL
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Availability: Items available for loan: CIBESPAM-MFL (1)Call number: TT-AI / 17.

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