Please use this identifier to cite or link to this item: https://hdl.handle.net/20.500.12104/29741
Title: Efecto de la cocción de harina de soya cruda sobre la actividad ureasica y la solubilidad de proteína.
Author: Tellez Ramos, Maria de Lourdes
Advisor/Thesis Advisor: NULL
Editors: CUCEI
Universidad de Guadalajara
Career: Químico Farmacobiólogo
Publisher: Universidad de Guadalajara
Biblioteca Digital wdg.biblio
URI: http://wdg.biblio.udg.mx
http://hdl.handle.net/20.500.12104/29741
Appears in Collections:CUCEI

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