Formación y propiedades reológicas de un coacervado petina de jícama - proteina de lactosuero : aplicación en queso petit suisse / /por Gerardo Méndez Zamora.
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TextPublication details: Chapingo, Méx. : El autor, 2010.Description: vii 86 h. : cuadros, gráfsSubject(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) | 33724002177181 | ||||||||||||
| Tesis | Biblioteca Central Planta alta - Área de Tesis - Tesis | Tesis | Tesis (Browse shelf(Opens below)) | Available (Préstamo interno) | 33724002177223 |
Tesis (M.C. en Ciencia y Tecnología Agroalimentaria) -- UACH. Departamento de Ingeniería Agroindustrial
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E12093SGE 10 20130718 UCH01 0935
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