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	1.	No cover image available No cover image available Tipos de troceado y concentraciones de almíbar en el proceso de conserva de rambutan (Nephelium lappaceum) en La Espam Mfl. by Roldán Peña, Graciela Monserrate Rueda Calderón, Luis Miguel [Coautor] Saltos Solórzano, Julio [Tutor] Language: spa. Publication details: Calceta, Ecuador ESPAM MFL 2011 Dissertation note: ESPAM MFL Availability: Items available for loan: CIBESPAM-MFL (1)Call number: T-AI / 51. Place hold Add to cart (remove)
	2.	No cover image available No cover image available Efecto del cloruro de sodio y dos líquidos de cobertura en la conservación química del pimiento (capsicum annuum l.). by Rio Zambrano, Dany Javier Sacón Vera, Ely [Tutor] Language: spa. Publication details: Calceta, Ecuador ESPAM MFL 2014 Dissertation note: ESPAM MFL Online access: Click here to access online Availability: Items available for loan: CIBESPAM-MFL (1)Call number: T-AI / 115. Place hold Add to cart (remove)
	3.	No cover image available No cover image available Factibilidad para la implementación de una planta procesadora de conservas de camarón en la ciudad de Pedernales provincia de Manabí. by Ponce Zambrano, Karla Lisbeth Vera Vera, María Angelina [Tutor] Language: spa. Publication details: Calceta, Ecuador ESPAM MFL 2015 Dissertation note: ESPAM MFL Online access: Click here to access online Availability: Items available for loan: CIBESPAM-MFL (1)Call number: T-AI / 131. Place hold Add to cart (remove)
	4.	No cover image available No cover image available Alimentos. by Universidad Técnica de Ambato Series: V,n,p ; Vol.24m Pag 57, N°2;Language: spa. Publication details: Ecuador-Ambato Institución educativa 2016 Online access: Web Oficial Availability: Items available for loan: CIBESPAM-MFL (1)Call number: R.UTA. Place hold Add to cart (remove)