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	1.	Fundamentos de biotecnología de los alimentos. by Lee, Byong H Language: spa. Publication details: Zaragoza, España Acribia S.A. 2000 Availability: Items available for loan: CIBESPAM-MFL (1)Call number: 664.024 / L477. Place hold Add to cart (remove)
	2.	No cover image available No cover image available Porcentajes de levadura (saccharomyces-cerevisiae) y tiempos de fermentación en la obtención de etanol a partir del fruto del muyuyo (cordea-lutea). by Basurto Macías, Johana Katherine Sánchez González, Wilmer Javier [Coautor] Navarrete Álava, Jhonny [Tutor] Language: spa. Publication details: Calceta, Ecuador ESPAM MFL 2014 Dissertation note: ESPAM MFL Availability: Items available for loan: CIBESPAM-MFL (1)Call number: T-AI / 114. Place hold Add to cart (remove)
	3.	No cover image available No cover image available Dosificación de lactasa en la fermentación con saccharomyces cerevisiae para la obtención de alcohol utilizando lactosuero. by Arroyo Villa, Mario Enrique Coox Murillo, Jonathan Saúl [Coautor] Montesdeoca Párraga, Ricardo Ramón [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: TT-AI / 6. Place hold Add to cart (remove)

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