Please use this identifier to cite or link to this item: https://hdl.handle.net/20.500.12104/22734
Full metadata record
DC FieldValueLanguage
dc.contributor.advisorAGUIRRE TORRES CARLOS
dc.contributor.authorRUBIO DIAZ MARGARITA, PINEDO ROBLES FRANCISCO JAVIER
dc.contributor.editorCUCBA
dc.contributor.editorUniversidad de Guadalajara
dc.contributor.otherINGENIERO AGRONOMO
dc.date.accessioned2015-09-09T17:41:50Z-
dc.date.available2015-09-09T17:41:50Z-
dc.date.submitted1994-00-00
dc.identifier.urihttp://wdg.biblio.udg.mx
dc.identifier.urihttp://hdl.handle.net/20.500.12104/22734-
dc.formatapplication/PDF
dc.language.isospa
dc.publisherBiblioteca Digital wdg.biblio
dc.publisherUniversidad de Guadalajara
dc.rights.urihttp://wdg.biblio.udg.mx/politicasdepublicacion.php
dc.titleCOMPARACIÓN DE LOS PORCENTAJES DE PROTEINA DIGESTIBLE EN AMARANTO (Amaranthus spp), SOMETIDO A TRES NIVELES DE PROCESAMIENTO TERMICO
dc.typeLicenciatura
dc.typeTesis
dc.rights.holderUniversidad de Guadalajara
dc.rights.holderRUBIO DIAZ MARGARITA, PINEDO ROBLES FRANCISCO JAVIER
Appears in Collections:CUCBA

Files in This Item:
File SizeFormat 
LCUCBA02439.pdf
Restricted Access
295.65 kBAdobe PDFView/Open    Request a copy


Items in RIUdeG are protected by copyright, with all rights reserved, unless otherwise indicated.