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  <titleInfo>
    <title>Caracterización tangible e intangible del queso seco encerado de Tapanatepec y Zanatepec, Oaxaca</title>
  </titleInfo>
  <name type="personal">
    <namePart>Martínez Aquino, Valeria</namePart>
    <role>
      <roleTerm authority="marcrelator" type="text">creator</roleTerm>
    </role>
  </name>
  <name type="personal">
    <namePart>Hernández Montes, Arturo</namePart>
    <role>
      <roleTerm type="text">director </roleTerm>
    </role>
  </name>
  <typeOfResource/>
  <originInfo>
    <place>
      <placeTerm type="code" authority="marccountry">mx</placeTerm>
    </place>
    <dateIssued encoding="marc">2020</dateIssued>
    <issuance/>
  </originInfo>
  <language>
    <languageTerm authority="iso639-2b" type="code">spa</languageTerm>
  </language>
  <physicalDescription>
    <reformattingQuality>access</reformattingQuality>
    <extent>1 recurso en línea (134 páginas) cuadros, figuras.</extent>
  </physicalDescription>
  <note type="statement of responsibility">por Valeria Martínez Aquino ; director de tesis Arturo Hernández Montes.</note>
  <note>MCTA Agroindustrias 2020. MAE</note>
  <note>Incluye literatura citada : páginas 43-53,77-79,99-102,123-127.</note>
  <subject authority="nal">
    <topic>Quesos</topic>
    <topic>Propiedades fisicoquímicas</topic>
  </subject>
  <subject authority="lcsh">
    <topic>Quesos</topic>
    <topic>Microbiología</topic>
  </subject>
  <subject authority="nal">
    <topic>Quesos</topic>
    <topic>Contenido de nutrientes</topic>
  </subject>
  <subject authority="nal">
    <topic>Cheeses</topic>
    <topic>Physicochemical properties</topic>
  </subject>
  <subject authority="nal">
    <topic>Cheeses</topic>
    <topic>Microbiology</topic>
  </subject>
  <subject authority="nal">
    <topic>Cheeses</topic>
    <topic>Nutrient content</topic>
  </subject>
  <identifier type="uri">http://10.13.5.2/tesis/tm/1812920-4 _MARTIINEZ_AQUINO_VALERIA.pdf</identifier>
  <location>
    <url>http://10.13.5.2/tesis/tm/1812920-4 _MARTIINEZ_AQUINO_VALERIA.pdf</url>
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