EFECTO DE LA TEMPERATURA Y ENZIMA EN LA ELABORACION DE QUESO FRESCO Y MADURADO A BASE DE LECHE DE CABRA

By: Material type: TextTextSeries: 0 ; 0Publication details: CERRO DE PASCO-PERU UNDAC 1993Edition: 0Description: 93 pag. 30 cmSubject(s): DDC classification:
  • 637.3 C29
Contents:
LECHE-FERMENTO QUESO/MATERIALES-METODOS
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Item type Current library Call number Status Notes Date due Barcode
Tesis de pre-grado y Post-grado Tesis de pre-grado y Post-grado Undac Biblioteca Central 637.3 C29 (Browse shelf(Opens below)) Available PISO 3 - Sala de Investigación 632T

LECHE-FERMENTO QUESO/MATERIALES-METODOS

D FAC. DE CC. AA. 12-Jun-96 Soles

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