Microestructura y textura de queso fresco al sustituir su fracción grasa con emulsiones aceite-agua y proteínas de lactosuero / /por Juan Reyes Hernández.
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TextPublication details: Chapingo, Méx. : El autor, 2005.Description: 69 h. : ilus.; cuadrosSubject(s): Online resources: Dissertation note: Tesis (M.C. en Ciencia y Tecnología Agroalimentaria) -- UACH. Departamento de Ingeniería Agroindustrial
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| Tesis | Biblioteca Central Planta alta - Área de Tesis - Tesis | Tesis | Tesis (Browse shelf(Opens below)) | c.2 | Available (Préstamo 3 días) | 33724000962080 | ||||||||||||
| Tesis | Biblioteca Central Planta alta - Área de Tesis - Tesis | Tesis | Tesis (Browse shelf(Opens below)) | Available (Préstamo interno) | 102636 | |||||||||||||
| CD | Biblioteca Central | Tesis | Tesis (Browse shelf(Opens below)) | Available (Préstamo interno) | 33724002377223 | |||||||||||||
| Tesis digital | Biblioteca Digital | Tesis digitales de Maestría | Available |
Tesis (M.C. en Ciencia y Tecnología Agroalimentaria) -- UACH. Departamento de Ingeniería Agroindustrial
ALEPH 10 20130110 UCH01 1506
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BATCH-UPD 10 20130410 UCH01 0651
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BATCH-UPD 10 20141002 UCH01 0827
CONVERSION 10 20130109 UCH01 1350
E12093SGE 10 20130618 UCH01 0839
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