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Efecto del almidón de papa y tiempo de cutterizado sobre las características físicas-químicas y organolépticas en una salchicha de calamar. by Language: spa.
Publication details: Calceta, Ecuador ESPAM MFL 2017
Dissertation note: ESPAM MFL
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Availability: Items available for loan: CIBESPAM-MFL (1)Call number: T-AI / 168.

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Elaboración de 3 tipos de enlatados de calamar (Dosidicus gigas) en aceite de oliva en la empresa conservas Isabel Ecuatoriana S.A. by Language: Spanish
Publication details: Calceta, Ecuador ESPAM MFL 2009
Dissertation note: ESPAM MFL
Availability: Items available for loan: CIBESPAM-MFL (1)Call number: T-AI/11.1.

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