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1.
EFECTO DE LA TEMPERATURA Y ENZIMA EN LA ELABORACION DE QUESO FRESCO Y MADURADO A BASE DE LECHE DE CABRA by Series: 0 ; 0
Edition: 0
Material type: Text Text
Publication details: CERRO DE PASCO-PERU UNDAC 1993
Availability: Items available for loan: Undac Biblioteca Central (1)Call number: 637.3 C29.

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2.
EFECTO DE LA TEMPERATURA Y ENZIMA EN LA ELABORACION DE QUESO FRESCO Y MADURADO A BASE DE LECHE DE CABRA by Series: 0 ; 0
Edition: 0
Material type: Text Text
Publication details: CERRO DE PASCO-PERU UNDAC 1993
Availability: Items available for loan: Undac Biblioteca Central (1)Call number: 637.3 C29.

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