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	1.	No cover image available No cover image available Determinación del proceso de elaboración de licor de leche a nivel de laboratorio para aplicación en la industria. by Vera Vera, Nely Rocio Arteaga Jaramillo, Olga Lidia [Coautor] Gavilanes, Pablo [Tutor] Language: spa. Publication details: Calceta, Ecuador ESPAM MFL 2009 Dissertation note: ESPAM MFL Availability: Items available for loan: CIBESPAM-MFL (1)Call number: T-AI / 10. Place hold Add to cart (remove)
	2.	No cover image available No cover image available Evaluación física, sensorial y bromatológica del licor de cacao en variedades clonales EET-19, EET-48, ETT-62, ETT-95, ETT-103 en la ESPAM. by Mera Morán, Olaya Leonor Ruiz Pinargote, Milton Alexis [Coautor] Prado Cedeño, Ángel del Jesús [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 / 109. Place hold Add to cart (remove)
	3.	No cover image available No cover image available Concentraciones de licor de cacao y espirulina (spirulina platensis) como potencializador proteico en la elaboración de chocolate en barra. by Párraga Sabando Estefanía Mercedes Zambrano Tapia, María De Los Ángeles [Coautor] Moreira Chica, Edith [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 / 121. Place hold Add to cart (remove)
	4.	No cover image available No cover image available Efecto tiempo-temperatura de tostado del cacao fino de aroma en sus características fisicoquímicas y organolépticas. by Álava Moreira, Ladys Maribel Moreira Vera, David Wilfrido [Tutor] Language: spa. Publication details: Calceta, Ecuador ESPAM MFL 2016 Dissertation note: ESPAM MFL Online resources: Click here to access online Availability: Items available for loan: CIBESPAM-MFL (1)Call number: T-AI / 148. Place hold Add to cart (remove)
	5.	No cover image available No cover image available Post-Cosecha y secado del grano del cacao nacional fino y de aroma para la determinación de perfiles físicos, bromatológicos y organolépticos. by Bermúdez Albia, Kelvin Javier Mendoza Alcívar, Cristhian Andrés [Coautor] Sacón Vera, Ely Fernando [Tutor] Language: spa. Publication details: Calceta, Ecuador ESPAM MFL 2016 Dissertation note: ESPAM MFL Online resources: Click here to access online Availability: Items available for loan: CIBESPAM-MFL (1)Call number: T-AI / 151. Place hold Add to cart (remove)
	6.	No cover image available No cover image available Obtención de barra de chocolate enriquecida con snack de cáscaras de naranja y mandarina. by Mero Cedeño, Eugenia Monserrate Moreira Vera, David [Tutor] Language: spa. Publication details: Calceta, Ecuador ESPAM MFL 2019 Dissertation note: ESPAM MFL 2019 Online resources: Click here to access online Availability: Items available for loan: CIBESPAM-MFL (1)Call number: TT-MAI / 12. Place hold Add to cart (remove)
	7.	No cover image available No cover image available Espam ciencia. Revista científica. by Escuela Superior Politécnica Agropecuaria de Manabí Manuel Félix López Series: V,p,n ; Vol.5, Pag 126, N°2;Language: Spanish Publication details: Manabí-Ecuador Humus Editorial 2014 Online resources: Web Oficial Availability: Items available for loan: CIBESPAM-MFL (23)Call number: R-ESPAM MFL, ... Place hold Add to cart (remove)