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1.
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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
Online resources:
Availability: Items available for loan: CIBESPAM-MFL (1)Call number: T-AI / 144.

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2.
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Influencia del lactosuero dulce y harina de camote (Ipomoea batatas) en la calidad fisicoquímica y sensorial de una bebida láctea fermentada by Language: spa.
Publication details: Calceta, Ecuador ESPAM MFL 2016
Dissertation note: ESPAM MFL
Online resources:
Availability: Items available for loan: CIBESPAM-MFL (1)Call number: T-AI / 147.

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3.
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Efectos de la fermentación láctica del lactosuero y alcohólica del mucílago de cacao en la concentración final de una bebida alcohólica. by Language: spa.
Publication details: Calceta, Ecuador; ESPAM MFL 2018
Dissertation note: ESPAM MFL
Online resources:
Availability: Items available for loan: CIBESPAM-MFL (1)Call number: TT-AI / 10.

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4.
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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 resources:
Availability: Items available for loan: CIBESPAM-MFL (1)Call number: TT-AI / 17.

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