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UTILIZACION DE HUAMPO (OCHROMA PERUVIANA) EN LA ELABORACION DE NECTAR DE NARANJA (CITRUS SINENSIS)

BARZOLA QUILLATUPA MARYSABEL

UTILIZACION DE HUAMPO (OCHROMA PERUVIANA) EN LA ELABORACION DE NECTAR DE NARANJA (CITRUS SINENSIS) - 0 - CERRO DE PASCO-PERU UNDAC 2010 - 101 pag. 30 cm. - 0 0 .

REVISION DE LITERATURA, MATERIALES Y METODOS, RESULTADOS, DISCUSION, CONCLUSIONES, RECOMENDACIONES, RESUMEN, BIBLIOGRAFIA Y ANEXOS

Subjects--Topical Terms:
Industrias Alimentarias - La Merced

Dewey Class. No.: 664.804 / B23

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