01609cam a22003977a 4500003000500000005001700005008004100022010001000063011001000073035001100083040000900094090001000103100004000113245013000153260004100283300003100324502008500355590003700440590004100477590004100518590004100559590004200600650002600642650003000668650002500698650002900723650002900752901000700781905001700788942000900805949005000814949006300864999001700927952014000944952012701084CHAP20250430135029.0050307d2004    mx      r     00110 spa d  a89783  a90755  a101312  cCHAP  aTesis10aAntonio Martínez, Guadalupe9609710aEvaluación de la calidad textural de queso Oaxaca elaborado por tres técnicas distintasc/por Guadalupe Antoni Martínez  aChapingo, Méx. :bEl autor,c2004.  a79 h. :bgráfs.; cuadros  aTesis (Ing. Agroindustrial) -- UACH. Departamento de Ingeniería Agroindustrial  aALEPHb10c20130110lUCH01h1504  aBATCH-UPDb10c20130110lUCH01h0804  aBATCH-UPDb10c20130410lUCH01h0442  aBATCH-UPDb10c20130914lUCH01h1717  aCONVERSIONb10c20130109lUCH01h135014aLechexAcidez.96535814aLechexAnálisis.96535914aQueso Oaxaca.99324714aQuesoxCalcio en.99322414aQuesoxProcesado.993233  aBK  aElisama A.H.  cFOLL  aTesisbBCcTESd101312eTS1h43325i101312sb  aTesisbBCcTESd33724000945051eTS2fc.2h43326i101312sb  c89783d89783  00102local4053708TESISaBCbBCcPA_TESISd2019-12-31fTESISl0oTesisp33724000945051r2019-12-31 00:00:00tc.2w2019-12-31yTESIS  00102local4051708TESISaBCbBCcPA_TESISd2019-12-31fTESISl0oTesisp101312r2019-12-31 00:00:00w2019-12-31yTESIS