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Evaluación fisicoquímica y sensorial de cerveza artesanal tipo ale con almidón de papa como adjunto y especias. by Language: spa.
Publication details: Calceta, Ecuador ESPAM MFL 2016
Dissertation note: ESPAM MFL
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Availability: Items available for loan: CIBESPAM-MFL (1)Call number: T-AI / 144.

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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
Online access:
Availability: Items available for loan: CIBESPAM-MFL (1)Call number: TT-AI / 17.

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