Influencia de las temperaturas, grados Brix y agentes fermentativos en la fermentación de Mosto de la Piña de Cabuya (agave atróvirens) para intentar la obtención de licor tipo tequila.
Language: Spanish Publication details: Calceta, Ecuador ESPAM MFL 2007Description: xii, 95 páginas; Figuras, cuadrosSubject(s): Other classification:- T-AI
Item type | Current library | Call number | Copy number | Status | Notes | Date due | Barcode | |
---|---|---|---|---|---|---|---|---|
Tesis | CIBESPAM-MFL | T-AI/3.5 (Browse shelf(Opens below)) | Ej:1 | Available | Marzo 2007 | T01515 |
ESPAM MFL
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