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1.
ELABORACION Y CARACTERIZACION DE BEBIDA ESTERILIZADA A PARTIR DE SACHA INCHI ( PLUKENETIA VOLUBILIS L.) by Series: 0 ; 0
Edition: 0
Material type: Text Text
Publication details: CERRO DE PASCO-PERU UNDAC 2011
Availability: Items available for loan: Undac Biblioteca Central (1)Call number: 633.368 A147.

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2.
OBTENCION Y CARACTERIZACION DEL ALMIDON DE ARRACACHA (ARRACACIA XANTHORRHIZA) by Series: 0 ; 0
Edition: 0
Material type: Text Text
Publication details: CERRO DE PASCO-PERU UNDAC 2011
Availability: Items available for loan: Undac Biblioteca Central (1)Call number: 581.19248 P77.

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3.
ELABORACION DE YOGURT CON PROPIEDADES FUNCIONALES MEDIANTE HIDROLISIS DE LA LACTOSA CON ENZIMA C-LACTASE EDULCORADO CON ESTEVIOSIDO by Series: 0 ; 0
Edition: 0
Material type: Text Text
Publication details: CERRO DE PASCO-PERU UNDAC 2011
Availability: Items available for loan: Undac Biblioteca Central (1)Call number: 637.1 P76.

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4.
ELABORACION DE YOGURT CON PROPIEDADES FUNCIONALES MEDIANTE HIDROLISIS DE LA LACTOSA CON ENZIMA C-LACTASE EDULCORADO CON ESTEVIOSIDO by Series: 0 ; 0
Edition: 0
Material type: Text Text
Publication details: CERRO DE PASCO-PERU UNDAC 2011
Availability: Items available for loan: Undac Biblioteca Central (1)Call number: 637.1 P76.

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5.
FORMULACION Y ELABORACION DE HOT DOG VEGETAL A PARTIR DE PASTA DE SACHA INCHI (PLUKENETIA VOLUBILIS) Y SOYA (GLYCINE MAX L.) by Series: 0 ; 0
Edition: 0
Material type: Text Text
Publication details: CERRO DE PASCO-PERU UNDAC 2012
Availability: Items available for loan: Undac Biblioteca Central (1)Call number: 664.8 J55.

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6.
FORMULACION Y ELABORACION DE HOT DOG VEGETALA PARTIR DE PASTA DE SACHA INCHI (PLUKENETIA VOLUBILIS ) Y SOYA (GLYCINE MAX L.) by Series: 0 ; 0
Edition: 0
Material type: Text Text
Publication details: CERRO DE PASCO-PERU UNDAC 2012
Availability: Items available for loan: Undac Biblioteca Central (1)Call number: 664.8 J55.

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7.
ESTUDIO FISIOQUIMICO Y MICROBIOLOGICO DEL AGUA DE CONSUMO HUMANO EN LA CIUDAD DE CERRO DE PASCO by Series: 0 ; 0
Edition: 0
Material type: Text Text
Publication details: CERRO DE PASCO-PERU UNDAC 2011
Availability: Items available for loan: Undac Biblioteca Central (1)Call number: 539 P26.

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8.
OBTENCION DEL NECTAR DE COCONA (SOLANUM SESSILIFLORUM) INSTANTANEO, EMPLEANDO SECADO MIXTO by Series: 0 ; 0
Edition: 0
Material type: Text Text
Publication details: CERRO DE PASCO-PERU UNDAC 2011
Availability: Items available for loan: Undac Biblioteca Central (1)Call number: 634.304 E29.

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9.
UTILIZACION DE HUAMPO (OCHROMA PERUVIANA) EN LA ELABORACION DE NECTER DE NARANJA ( CITRUS SINENSIS) by Series: 0 ; 0
Edition: 0
Material type: Text Text
Publication details: CERRO DE PASCO-PERU UNDAC 2010
Availability: Items available for loan: Undac Biblioteca Central (1)Call number: 664.804 B23.

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10.
UTILIZACION DE HUAMPO (OCHROMA PERUVIANA) EN LA ELABORACION DE NECTAR DE NARANJA (CITRUS SINENSIS) by Series: 0 ; 0
Edition: 0
Material type: Text Text
Publication details: CERRO DE PASCO-PERU UNDAC 2010
Availability: Items available for loan: Undac Biblioteca Central (1)Call number: 664.804 B23.

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11.
CONSERVACION DE PAPAS TOMASA CONDEMAYTA Y MARIVA MEDIANTE RADIACIONES GAMMA, ACEITE ESENCIAL DE MINTHOSTACHYS MOLLIS (MUÑA) by Series: 0 ; 0
Edition: 0
Material type: Text Text
Publication details: CERRO DE PASCO-PERU UNDAC 1979
Availability: Items available for loan: Undac Biblioteca Central (1)Call number: 633.491 B32.

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12.
DETERMINACION DEL TIEMPO OPTIMO DE FERMENTACION DEL CAFE (COFFEA ARABICA) EN DIFERENTES ALTITUDES by Series: 0 ; 0
Edition: 0
Material type: Text Text
Publication details: CERRO DE PASCO-PERU UNDAC 2004
Availability: Items available for loan: Undac Biblioteca Central (1)Call number: 641.3373 M41.

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13.
DETERMINACION DEL TIEMPO OPTIMO DE FERMENTACION DEL CAFE (COFFEA ARABICAL.) EN DIFERENTES ALTITUDES by Series: 0 ; 0
Edition: 0
Material type: Text Text
Publication details: CERRO DE PASCO-PERU UNDAC 2004
Availability: Items available for loan: Undac Biblioteca Central (1)Call number: 641.3373 M41.

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14.
EVALUACION DEL EFECTO COMPARATIVO DE LOS PROCESOS DE BENEFICIO Y SECADO EN LAS CARACTERISTICAS FISICAS DEL CAFE PERGAMINO by Series: 0 ; 0
Edition: 0
Material type: Text Text
Publication details: CERRO DE PASCO-PERU UNDAC 2001
Availability: Items available for loan: Undac Biblioteca Central (1)Call number: 583.52 M28.

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15.
ESTUDIO TECNOLOGICO Y UTILIZACION DE LOS PERNILES DEL ZAMAÑO EN LA ELABORACION DE JAMON TIPO INGLES by Series: 0 ; 0
Edition: 0
Material type: Text Text
Publication details: CERRO DE PASCO-PERU UNDAC 2000
Availability: Items available for loan: Undac Biblioteca Central (1)Call number: 664.9 M95.

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