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

BARZOLA QUILLATUPA MARYSABEL

UTILIZACION DE HUAMPO (OCHROMA PERUVIANA) EN LA ELABORACION DE NECTER 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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